The following recipe is one of my favourite comfort foods. It’s a Dutch dish that I grew up with! It’s super simple and very budget friendly. As for the Stamppot, I provided an actual recipe, but when I make it, I simply mash together carrots and potatoes with some butter and milk. 🙂
- 1 ½ to 2 pounds lean boneless beef diced
- 1 tsp. salt
- Ground pepper
- 4 Tbsp. butter
- 2 large onions cut into rings
- 5 Tbsp. flour
- 3 cups beef broth
- 2 bay leaves
- 1 tsp. sugar
- 2 Tbsp. vinegar
Toss the diced meat with salt and pepper.
Heat the butter and saute the meat and onions over high heat until lightly browned.
Add the flour and cook, stirring 2 minutes.
Add the broth gradually, stirring up the brown bits clinging to the bottom of the pan.
Add the remaining ingredients, cover and simmer slowly for 1 ½ hours.
Serve over the Dutch Winter Stamppot, or with rice or boiled potatoes
- 8 large carrots peeled and sliced
- 3 large onions peeled and cut into rings
- 3-4 cups water
- 1 tsp. salt optional
- 1 tsp margarine/butter
- 10 medium potatoes peeled and cut up
- ¾ cup margarine/butter
- Salt optional and pepper to taste
Place carrots and onions and onions in a 6-quart Dutch oven along with the water, 1 tsp. salt and 1 tsp. butter.
Boil until tender.
Meanwhile, boil the potatoes until tender in a separate pot.
Drain the carrots and onions, reserving 1/3 cup of the boiling liquid.
Return the carrots, onions and 1/3 cup reserved liquid to the Dutch oven.
Drain the potatoes and add them to the Dutch oven.
Mash the carrots, onions and potatoes until well incorporated.
Add the rest of the butter, salt (optional) and pepper to taste.
The dish should be a lovely orange colour from the carrots.
Taken from the cookbook “Let’s go Dutch” by Johanna (van der Zeijst) Bates