Stoovlees

I stumbled upon this dutch blog and that is where the name of this next recipe hails from.  Apparently Stoovfvless is a common ducth meal.  I of course picked it becuase the names sounded cool and quite frankly it looked easy, and I am all about ease.  This meal as a bit dissapointing.  It sounded like it would tasted really good and altough it was easy, it's taste was a little dissapointing.  I think I will put this on my do not make again.  However you can try it and tell me if you have better results.

Stoofvlees

Ingredients:
1 1/2 pound stew meat
1 small red onion
3 garlic cloves
2 rosemary sprigs
2 tbsp red wine vinegar
1 tbsp coarse mustard
3 tbsp oil
pepper
salt

Directions:
1.  1 1/2 pound stew meat. Leave the fat on; it’ll add flavor. Cut the beef in tiny cubes.
Put the beef cubes in a large ziploc bag.

2.  Peel and cut a small red onion in half, and thinly slice it.  Add it to the bag.

3.  Add the rosemary and chopped garlic to the bag. 
4.  Pour 3 to 4 tbsp oil in a bowl.  Add 2 tbsp red wine vinegar.  Also add a slightly heaping tbsp coarse mustard, a good pinch of salt pepper and stir well.  Pour the marinade in with the beef.
5.  Start squeezing the bag until everything is properly combined and evenly distributed. Place the bag in the fridge and let the beef cubes marinade overnight (preferably for 24 hours).


Ingredients:
butter or oil
1 large onion
1  1/2 to 2 cups beef broth
3 bay leaves
2 tbsp all-purpose flour
1/4 tsp sweet paprika powder
1/4 tsp mustard powder
1/8 tsp pepper
1/4 tsp salt
1 tbsp molasses
pepper
salt

Directions:
1.  The meat will have a pretty good flavor right now. I’m picking out the garlic cloves and most of the rosemary but am leaving the red onions in there. Of course you can add the garlic as well, if you like. Just give it a rough chop then.

2.   Chop one large onion. 
3.  I've prepared 2 cups of beef broth and grabbed 3 dried bay leaves.

4.  I’ve combined 2 tbsp all-purpose flour with 1/4 tsp sweet paprika powder, 1/4 tsp mustard powder, 1/4 tsp salt and 1/8 tsp pepper.  Sprinkle the flour mix over the meat.
5.  Heat 2 tbsp butter or oil. Add the meat and onions and cook over medium heat for about 5 minutes.
6.  Pour about 1 1/2 cups beef broth in there and get the bay leaves in there as well. Pop the lid on and simmer the meat for 45 minutes.
7.  Put 1 tbsp (or 2 if you like it sweeter) molasses in there. This really makes a huge difference flavor-wise! Put the lid back on and simmer the stew for another 45 minutes.
8.  The 90 minute shot! It should become a thicker stew by now.  Time to let the sauce cook down a little, so simmer the stew without the lid on (over very low heat) for 15 minutes.
9.  Remove the bay leaves and season the stew with lots of pepper and a little salt to taste.
10.  Take 1/3 to 1/2 of the stew meat out there and gave it a few blitzes in a food processor, so it ended up as little meat threads. This will thicken everything even more Put it back in with the rest – if it’s too thick, just add a little beef broth until you have a sauce consistency you like - and simmer the stew for another 5 minutes.