A truly old-fashioned Dutch braised beef stew – or Draadjesvlees – just like Grandma used to make. My grandmother made the best braised beef, it was so delicious! Unfortunately, I never got to ask her for the recipe. After much practice, though, I’ve come up with a recipe that’s very similar.
Table of Contents
Why this Recipe Works
Stews like Dutch braised beef can be made ahead of time, and I highly recommend doing so because they taste even better that way! It’s slow-cooked beef that’s delicious, tender, and simply fantastic.
Ingredients for Braised Beef
Besides a few ingredients, all you need is a little love and patience. This is a stew, and stews need time to simmer and develop their flavor.
- Beef: the main character of this stew
- Aromatics: such as onions, bay leaves and clove
- Dutch breakfast cake: similar to gingerbread, thickens the stew and adds a ton of flavor
- Stock: vegetable, beef or chicken stock works fine
- Butter: a staple in a good stew and mainly used for searing and sautéeing, but adds a great deal of flavor
This dish doesn’t require a lot of work, making it ideal for days when you’re home all day, such as weekends or work-from-home days.
Making your own Dutch Braised Beef
This dish is not difficult to make. You only need a few ingredients: less than a kilo of rib or chuck roast, and seasonings like onion, bay leaves, cloves, and, of course, a slice of homemade Dutch breakfast cake or gingerbread.
Believe me, cake or gingerbread is an essential ingredient in a good old-fashioned pulled beef recipe. It adds flavor, binds the dish together, and creates a delicious gravy.
Should you use Fatty or Lean Meat?
You can use lean rib meat, but I recommend using fattier meat. The meat will stew for a long time, so you want the result to be tender, pulled meat. Meat that is a little fattier, such as rib meat or chuck steak, works best for this. This way, you retain the tenderness of the meat, and it falls apart nicely, just the way you want it!
Stewing Tips
Use a good, thick-bottomed casserole dish so you can slowly cook the meat until it becomes shredded. This delicious stew will warm you up on cold days. Do you love stews? Take a look at my recipes for a classic goulash or Dutch sour meat stew.
How to Serve Braised Beef
You can serve it classically with creamy mashed potatoes or roasted potatoes, and some sauerkraut as a side dish. You can also use it in a casserole, which is also a very tasty way of using any leftovers.
Did you know that you can use leftovers to make delicious croquettes or bitterballen? It’s an ideal way to use up leftover braised beef. But, let’s be honest, the chances of having leftovers from this recipe are slim.
FAQ
What type of beef do I use?
This is a type of beef that can be stewed for a long time. Beef ribs or chuck are ideal. Although lean beef ribs are suitable, meat with a higher fat content is tastier and produces a more tender result when stewed for a long time.
How long can I store the stew?
You can store this braised beef in the refrigerator for 2-3 days. Alternatively, you can freeze it in a Ziploc bag or freezer container, in which case it will keep for up to three months.
Can I prepare it ahead of time?
Absolutely! Stews like this one can be made ahead of time, and I highly recommend doing so because they taste even better that way!
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Ingredients
- 750 gram rib meat or chuck steak
- 300 ml water
- 2 onions (chopped)
- 2 slices Dutch breakfast cake (or gingerbread)
- 1 1/2 stock cubes
- 4 bay leaves
- 3 cloves
- 4 tbsp vinegar
- Butter
- Paprika powder, cayenne pepper, salt and pepper (to taste)
Equipment
- Cast iron pan
INSTRUCTIONS (how to make this recipe):
- Remove the meat from the refrigerator at least one hour before starting and allow it to come to room temperature.
- Sprinkle salt, pepper, paprika, and cayenne pepper on both sides of the rib strips to taste.
- Melt a generous amount of butter in a pan and sear the meat on both sides for a few minutes until golden brown. Remove the meat from the pan and set it aside on a plate.
- Sautée the onions in the same pan, adding a little extra butter if necessary.
- When the onions begin to turn translucent, add water, a beef bouillon cube, vinegar, bay leaves, and cloves.
- Bring everything to a boil, stirring gently, then add the meat. Place the cake/gingerbread slices on top. Bring everything back to a boil. Cover the pan and reduce the heat to low.
- Let it simmer for at least 45 minutes, checking occasionally and turning the meat. If it becomes dry, add some water. If you have time, let it simmer for longer. The longer it simmers, the tastier the meat will be. Around six hours is a good starting point. If there is still too much liquid in the pan when you are ready to serve it, remove the lid and let it reduce for a while. Bon appétit!
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