Entree: Netherlands – Limburg – Zoervleisj (Slow-braised Limburg sweet-and-sour beef stew)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs 30 min

Additional 20 min

Total 3 hrs

Ingredients

- 2 lb (900 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 g) butter or lard
- 2 medium onions, sliced, approx. 10 oz (280 g)
- 1/3 cup (80 ml) apple cider vinegar
- 4 tbsp (60 ml) apple syrup or appelstroop (or 3 tbsp / 45 g dark brown sugar)
- 2 cups (480 ml) beef stock
- 2 slices gingerbread or ontbijtkoek, crumbled, approx. 2 oz (60 g)
- 2 bay leaves
- 4 whole cloves
- 1 tbsp (8 g) all-purpose flour (for dusting beef)
- 2 tbsp (16 g) all-purpose flour (for roux if needed)
- 1 cup (240 ml) water (adjust for sauce consistency)
- Salt
- Black pepper
- Optional: 1 tbsp (15 ml) Worcestershire sauce or a splash of dark beer for depth

Instructions

1. Pat the beef dry and toss with 1 tbsp (8 g) flour and a pinch of salt and pepper.
2. Heat the butter or lard in a heavy-bottomed Dutch oven over medium-high heat and brown the beef in batches until well seared; transfer browned beef to a plate.
3. Reduce heat to medium, add the sliced onions and sauté until soft and golden, about 8–10 minutes.
4. Return the beef to the pot, add the apple cider vinegar and scrape up any browned bits from the bottom; allow the vinegar to reduce by half, about 2–3 minutes.
5. Stir in the apple syrup (or brown sugar), beef stock, crumbled gingerbread, bay leaves, whole cloves, and optional Worcestershire or beer; bring to a gentle simmer.
6. Cover and braise on low heat on the stovetop or in a 325°F (160°C) oven for 2 to 2 1/2 hours, or until the beef is very tender.
7. If the sauce is thin, mix 2 tbsp (16 g) flour with 1/4 cup (60 ml) cold water to make a slurry, whisk into the simmering sauce and cook 5–10 minutes until thickened; adjust seasoning with salt and pepper.
8. Remove bay leaves and whole cloves before serving. Serve hot with fries, mashed potatoes, or bread to soak up the sauce.