Prep Time: 10 minutes
Cook Time: 2 hours, 30 minutes
Total Time: 2 hours, 40 minutes
Yield: Serves 4-6
- 3.3 lb stewing beef (runderriblappen), cubed (1.5 kg)
- 2 tbsp sunflower oil
- Salt & pepper, to taste
- 2 celery sticks, roughly chopped
- 2 onions, roughly chopped
- 2 carrots, roughly chopped
- 2 cloves garlic, minced
- 2 bay leaves
- 1 sprig rosemary
- 3 cups beef stock (700 ml)
- 2 cups bischopswijn (mulled wine), (475 ml)
- 1/2 cup red wine vinegar (120 ml)
- 1/4 cup brown sugar (50 g)
- 2 tbsp tomato paste
- 1 cup boerenjongens (brandied raisins), (200 g)
- Fresh parsley, chopped, to garnish
- If you're not using bischopswijn (mulled wine), use:
- 2 cups full-bodied red wine, (475 ml)
- 1 stick cinnamon
- 2 strips orange peel
- 2 cloves
- If you don't have any boerenjongens (brandied raisins), use:
- 1 cup seedless raisins, soaked overnight in brandy to cover
Now add the celery, onions and carrots. Cook gently for 10-15 minutes or until the celery and onion have softened, adding a little stock if the vegetables start to stick.
Return the meat and any accumulated juices to the Dutch oven and add the garlic, bay leaves and rosemary (along with the cinnamon and clove-studded orange peel if you're not using mulled wine).
Add the stock, mulled wine (or regular wine), vinegar, sugar and tomato paste. Cover with the lid and allow to simmer for 1 1/2 hours, adding more stock if the stew gets too dry. When the meat is tender, add the brandied raisins and cook for another 30 minutes, uncovered.
If necessary, reduce the cooking liquids by cooking the stew at a high heat on the stove top. Taste for seasoning, adjust and remove the bay leaves and rosemary sprig (and the cinnamon stick, orange peel and cloves, if applicable). Garnish with fresh parsley and serve warm.