The brown cafés are filling up, d' Olle Grieze has wet feet again and the Noorderplantsoen is slowly turning orange. That can only mean one thing: it's autumn! The perfect time for a tasty autumn stew. With autumnal bok 'De 5e Klok' from Groningen brouwerij Martinus and Groningen mustard, it's a real Groningen stew. What could be better than a simmering stew on the cooker when you come home through all kinds of weather? Enjoy your meal!
Key elements
700 grams of rib cuts or stewing cuts
2 tablespoons of Groningen mustard
2 white onions
3 cloves of garlic
1 tablespoon of flour
1 tablespoon of butter
1 bottle of Martinus autumn bock beer ‘De 5e klok’
3 bay leaves
4 cloves
200 ml beef stock or fond
2 tablespoons tomato purée
2 slices of gingerbread
250 grams of carrots
Pick up some meat and vegetables from the local butcher and greengrocer to make an authentic Groningen stew.
Development
Dice the meat and mix it with the mustard. Meanwhile, finely chop the onions and garlic. Put a generous knob of butter in the pan and brown the meat on all sides. Make sure the meat develops a nice brown crust for an extra intense flavour. If there is too much liquid or fat in the pan, remove some of it and add it back to the onions later. Remove the meat from the pan and set it aside for a moment.
Fry the onions in the fat rendered from the meat, then add the garlic. Once the onions are translucent, add the flour and fry for a few minutes.
Add the Martinus autumn beer to the onion mixture and stir until the flour mixture is fully incorporated. Then add the tomato purée, beef stock, bay leaves and cloves, and stir thoroughly once more.
Crumble the gingerbread into the stew and add the meat. Leave the Groningen stew to simmer for at least 3 hours. Stir occasionally and, if the stew becomes too dry, add a little extra stock.
Slice the carrots and add them to the stew after 3 hours of simmering. Leave the carrots to cook for at least another half an hour and add a little extra salt and pepper if necessary. When the meat is tender and falling apart, the Groningen stew is ready.
Delicious with boiled potatoes or creamy mashed potatoes. Enjoy your meal!
