Best Dutch Brown Bean Stew Vijfschaft Recipes

DUTCH BROWN BEAN STEW (VIJFSCHAFT)

Steps:

• Put the beans in a large casserole and cover with lightly salted water. Bring to a boil, and reduce the heat to low. Cover and cook until almost tender, 45 to 60 minutes. Drain, saving 3 cups of the cooking liquid. Return the beans to the casserole with the reserved liquid.
• While the beans are cooking, in a large skillet, cook the ham fat over medium heat until it is sizzling vigorously. Brown the bacon and sausage together until the sausage is no longer pink, if using fresh sausage, or until the bacon edges are crisp, about 10 minutes.
• Add the carrots, onions, and apples to the casserole with the beans and simmer over low heat for 15 minutes, covered, stirring occasionally. Add the potatoes and salt and continue to cook until the potatoes are tender, about 1 1/4 hours. Stir in the dissolved cornstarch to thicken the sauce, then stir in the butter.
• Transfer the sausage and bacon and any accumulated fat to the casserole and push down into the stew. Heat for 5 minutes over low heat, covered. Then serve from the casserole. Makes 6 servings.
• Real Stew.

THE BEST BEEF STEW

Steps:

• In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.