Name: Dutch Sour Beef Stew
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 4 servings
Cuisine: Dutch
Ingredients: 2 lb (900 g) beef chuck, trimmed and cut into 1.5-inch cubes; 2 tbsp unsalted butter; 2 tbsp neutral oil; 2 large yellow onions, thinly sliced (about 4 cups); 3 garlic cloves, smashed; 1 cup red wine vinegar; 1 cup water; 2 tbsp apple syrup (or 1 tbsp honey); 2 bay leaves; 4 whole cloves; 1 tsp ground ginger; 1 1/2 tsp salt, plus more to taste; 1/2 tsp black pepper; 3 Dutch spice cookies (speculaas), finely crumbled; 1 tbsp butter, cold and cubed; 2 tbsp fresh parsley, chopped; Crispy fries or boiled new potatoes, to serve

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Zuurvlees is a beloved sour beef stew from the southern Dutch province of Limburg, where tender beef is slowly braised with sweet onions, vinegar, bay leaves, and cloves until meltingly soft. A few crumbled spice cookies thicken the tangy pan juices into a glossy sauce that is traditionally spooned over crispy fries or boiled potatoes.

Prep Time20 mins

Cook Time180 mins

Total Time200 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

480 kcalCalories
26 gFat
10 gSaturated Fat
14 gCarbs
2 gFiber
8 gSugar
44 gProtein
920 mgSodium
780 mgPotassium
65 mgCalcium
5 mgIron
8 mgVitamin C
120 mcgVitamin A

Ingredients

For the stew

2 lb (900 g) beef chuck, trimmed and cut into 1.5-inch cubes
2 tbsp unsalted butter
2 tbsp neutral oil
2 large yellow onions, thinly sliced (about 4 cups)
3 garlic cloves, smashed
1 cup red wine vinegar
1 cup water
2 tbsp apple syrup (or 1 tbsp honey)
2 bay leaves
4 whole cloves
1 tsp ground ginger
1 1/2 tsp salt, plus more to taste
1/2 tsp black pepper

For finishing and serving

3 Dutch spice cookies (speculaas), finely crumbled
1 tbsp butter, cold and cubed
2 tbsp fresh parsley, chopped
Crispy fries or boiled new potatoes, to serve

Directions

Pat the beef cubes dry and season with salt and pepper. Heat butter and oil in a heavy Dutch oven over medium-high until shimmering, then sear the beef in batches until deeply browned on all sides, about 2 minutes per batch. Transfer to a plate.
Reduce heat to medium-low and add the sliced onions to the same pot. Cook slowly, stirring often, for 15 to 20 minutes until softened, golden, and lightly caramelized. Add the smashed garlic during the last 2 minutes.
Pour in the red wine vinegar and scrape up any browned bits from the bottom of the pot. Add the water, apple syrup, bay leaves, cloves, ginger, and the remaining salt and pepper. Return the beef and any juices to the pot.
Bring to a gentle simmer, cover with a lid slightly ajar, and cook on the lowest possible heat for 2 1/2 to 3 hours, stirring occasionally, until the beef is fork-tender and the onions have melted into the sauce.
Stir the crumbled speculaas cookies into the pot and simmer uncovered for 5 minutes to thicken the sauce. Whisk in the cold butter for a glossy finish and adjust seasoning with salt and pepper.
Ladle the stew over hot fries or boiled potatoes, scatter with chopped parsley, and serve immediately with mustard or pickles on the side if desired.

Cook’s Notes

Use a heavy cast-iron or enameled Dutch oven to maintain a steady, gentle simmer and prevent the vinegar from reducing too harshly.
Traditional Limburg zuurvlees gets its silky texture from long, slow cooking rather than flour; if the sauce is too thin after braising, simmer uncovered a bit longer before adding the cookies.
Apple syrup ( appelstroop ) balances the sharp vinegar; substitute with honey plus a splash of apple juice if unavailable.
Speculaas cookies add spice and body, but you can use any plain gingerbread; gluten-free varieties work well too.
The stew tastes even better the next day, so make it ahead and reheat gently, adding a splash of water if the sauce tightens.

DinnerSour