Dutch stew

Directions

1. Cut the beef into large chunks. ≈ 8 min
2. In a plastic bowl, combine the flour, salt, and pepper, then coat the pieces of meat evenly. ≈ 4 min
3. Peel and chop the onion into large chunks or slices. ≈ 8 min
4. Melt and heat the butter in a heavy-bottomed pot, then add the meat and cook until it is browned. ⏱ ≈ 7 min
5. Then, add the chopped onion, bay leaves, and cloves of garlic. ≈ 3 min
6. Stir and cook until the onion is translucent, then add a bouillon cube that has been dissolved in hot water, beer, and a splash of vinegar. ⏱ ≈ 10 min
7. The meat should be covered. ≈ 3 min
8. Mix. ≈ 4 min
9. Bring to a boil, then reduce the heat and simmer over very low heat for 3 hours, stirring occasionally. ⏱ 3 hr
10. After this cooking time, the meat is tender, the onion has a creamy texture, and the sauce is thick and dark, with a delicious aroma. ≈ 3 min
11. If necessary, adjust the seasoning with salt and pepper. ≈ 2 min
12. Before serving, remove the bay leaves and cloves of allspice. ≈ 2 min
13. Goulash is typically served with mashed potatoes or mashed sweet potatoes, often with a sauce on top or alongside. ≈ 2 min
14. As an accompaniment, you could offer red cabbage or red cabbage with apples. ≈ 3 min
15. This dish is very popular during the winter months. ≈ 3 min
16. Optionally, towards the end of cooking, you can add 2 peeled and quartered “Golden Reneta” apples and simmer them for 10 minutes. ⏱ 10 min
17. In this case, the vinegar is replaced with apple syrup. ≈ 3 min