Philosopher's Stew (Filosoof)

This stew is also known as Filosoof (philosopher) in Dutch, because like philosophy, you can take it in any direction. You see, this dish was traditionally a flotsam and jetsam of leftovers. I use lentils to thicken the stew, but you could add potato flour instead. Add apples or prunes if you don't want to use quinces. Whatever you fancy.

Ingredients:

• 2 tbsp butter
• 1 tsp sunflower oil
• 1 lb stewing beef (500 g)
• 1 cup chopped onions (150 g)
• 1/4 cup bacon (40 g)
• 2 cups beef stock (500 ml)
• 10 juniper berries, crushed
• 2 quinces, peeled, cored and chopped into chunks
• 6 tbsp red lentils
• 6 tbsp chopped parsley
• 1/4 cup jenever/gin (50 ml)
• --------------
• 1 1/2 lb waxy potatoes (750 g), peeled and sliced
• Bread crumbs
• Melted butter

Preparation:

Heat the butter and oil in a large soup pot (the oil stops the butter from burning). On a high heat, brown the meat on all sides. Turning the heat down lower, add the onions, and bacon, and allow to caramelize. Add the stock, juniper berries and quinces. Cover the pot and allow to simmer for at least 3 hours.

Add the lentils towards the end of the cooking time and cook until the lentils have turned brown and the stew has thickened. Mix in the jenever (Dutch gin) and the parsley.

Meanwhile, heat the oven to 400 degrees F (approx. 200 degrees C). Boil the sliced potatoes in water until it is cooked, but still has some bite. You don’t want them falling apart. Top the stew with potato slices, layering them like roof tiles. Sprinkle with bread crumbs and melted butter and place under the grill until browned.

Serve with green beans with toasted almonds and apple sauce.

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