How to make homemade, tender beef stew, an easy recipe (2024)

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Every country has its traditional recipes. Today I’m going to share a recipe like that from the Netherlands, a classic beef stew recipe. I think a hearty and rich beef stew is the ultimate comfort food in the winter. With its rich flavor, and tender beef it goes well with side dishes like crusty bread, mashed potatoes, or french fries.

In Limburg, a province in the Netherlands, one of these traditional recipes is a stew called ‘Zuurvlees’ or in the local dialect ‘Zoervleisj’. Zuurvlees is traditionally made with horse meat, in this classic beef stew recipe I used beef stew meat instead.

In this beef stew the acidity of the vinegar, the warm taste of bay leaf and juniper berries, and the sweetness of the gingerbread and syrup have such a delicious taste, that it gives this dish a typical winter feeling!

We think it is the best beef stew recipe and I hope you love our family favorite as much as we do!

Which cut of meat should you use?

There are so many different types of meat to choose from, but as said before, I used beef meat for this hearty and slightly acidic stew.The ideal beef stew meat is, in my opinion, a cut with plenty of marbling.Marbling in the cut of beef will bring a lot of extra flavor and tenderness.

I often use rib steak, as it is not the most expensive cut of the beef but is still a tasty, and tender meat. The best beef cut and the most popular choice for a stew will be a chuck roast.

Which cooker should you use?

There are a lot of different options when it comes to the cooking pot you’ll make your stew in! The choice of your pan or large pot depends on several factors. How much cook time do you have to cook your beef stew? Which pot is available? How big is your stove? And so on. Below I will describe several different cooking pots!

A large Dutch oven

When I have all the time in the world and can stay at home to cook the stew I will use my traditional large Dutch oven.

What is a Dutch oven? A Dutch oven is a very heavy cooking pot known for its thick walls, heavy lid, and superb heat-spreading abilities. It is traditionally made from cast iron and often has an enamel coating.

Note: if you have a Dutch oven completely out of cast iron you’ll have to make sure you season it thoroughly to make it non-stick.

The Instant pot

The Instant Pot is an electrical pressure cooker and ideal when you don’t have a lot of time to cook the stew the traditional way. By using steam and pressure the Instant Pot will fasten up the process of making a deliciously tender beef stew.

The Instant Pot is also the pot to go when making beef stock from scratch. Just add beef bones, and enough water, and let the pressure cooker or Instant Pot do the work for you. Within two hours you’ll have a delicious homemade bone broth which you can use in your beef stew.

Slow cooker

A slow cooker, or crockpot, is an electrical large pot. The slow cooker is used when cooking food at a low temperature over an extended period. By using the slow cooker you will have a slow simmer and therefore is very convenient for making beef stew meat soft and tender. It is perfect to use as a hands-off cooking utensil when you are limited in the time you can spend in your kitchen.

​Why boil beef stew meat?

While cooking stew you’re practically boiling your beef cuts. Boiling is a popular method for cooking beef stew meat, such as rib steak or chuck roast, due to its simplicity and effectiveness in tenderizing tough cuts. The boiling process allows the meat to be fully submerged in liquid, which helps break down collagen and connective tissues, resulting in a fork-tender texture. While boiled meat doesn’t particularly sound delicious it is!

Start on medium-high heat until your broth or marinade is cooking. To completely tenderize your beef I would recommend not to let it go on full boil but simmer it in a Dutch oven on your stove top on medium heat to low heat. It is a slow cooking process that will take some time, about 2 – 3 hours depending on your beef cut and the size of the meat.

Make sure to add a cup of water of left-over marinade when the moisture in the Dutch oven is evaporating too much.

INGREDIENTS

• 700 grams of beef
• 4 onions
• 12 bay leafs
• 12 juniper berries
• 12 cloves
• 1-liter water
• 1-liter vinegar
• 100 grams of butter
• 4 tbsp syrup (I used apple syrup which is locally made in Limburg)
• 2 tbsp caster sugar
• 2 slices gingerbread

HOW TO MARINATE

Cut 700 grams of stew beef meat into cubicles (approximately 1/2 inches by 1/2 inches) and chop the onions roughly.

Take a bowl or pan and fill it with the beef cubes, 4 chopped onions, 12 bay leaves, 12 juniper berries, 12 cloves, 1 liter of water, and 1 liter of vinegar (make sure the water/vinegar mixture covers all the other ingredients).

Cover the bowl or put the lid on the pan and set it in a cool spot or the fridge for at least 24 hours.

HOW TO COOK

Take your marinated beef one hour before cooking out of the fridge, drain the meat but do not, I REPEAT, do not discard your marinade! Divide the meat, onions, and bay leaves, discard the juniper berries and cloves. Take some paper towels to pat the meat dry. Put aside on your countertop and let it get to room temperature.

After one hour or when the meat has gotten to room temperature, melt 100 grams of butter in your Dutch oven. Roast the meat until it is nicely browned. These browned bits are the tasty ones! It’s okay if the meat sticks a little to the pan. When you’re satisfied with the color of the meat add the onions.

After 5 minutes, add half of the marinade and the bay leaves. Put on medium-high heat until your meat cooks. Turn your stove to a low heat and let the stew simmer until the meat falls apart. This will take about 2 – 3 hours. Don’t forget to stir regularly, I always use a wooden spoon to protect the enamel coating of my Dutch oven.

When the meat falls apart add 4 tablespoons of syrup, 2 tablespoons of caster sugar, 2 slices of gingerbread, and salt and pepper to taste. Let it simmer for a few minutes and keep stirring so all the ingredients will emerge together in a rich and hearty beef stew.

Enjoy your beef stew or as we would say zuurvlees!

Tips

• Take your cut of meat, in the marinade, out of the fridge for approximately an hour before cooking.
• Add a cup of balsamic vinegar for a deeper taste.
• Use half a liter of water and half a liter of red wine for a slightly different taste!
• If the stew isn’t thick enough just add some more gingerbread. I would recommend adding it slice for a slice and always checking the thickness in between adding them.
• If you want to add vegetables to your beef stew I would recommend adding them in the last half hour of the cooking time. Experiment with different vegetables to create your signature beef stew recipe.
• When you use the Instant Pot for making this beef stew first add the butter to the Pot and use the setting Saute. When the butter starts to brown a bit add your cut of beef. After the beef is browned to your liking, add the onions for about 5 minutes. After 5 minutes add the marinade and put the Instant Pot on high pressure with its lid on and the steam valve closed. Cook on high pressure for about 35 minutes, allowing the pressure to release on its own. Enjoy your meal!
• Eat this beef stew with side dishes like french fries, mashed potatoes, rice, or a salad! The possibilities are endless.

Traditional Dutch beef stew recipe

Yield: 5 portions

Prep Time: 1 day

Cook Time: 3 hours

Total Time: 1 day 3 hours

This recipe is a classic beef stew from the province of Limburg in the Netherlands. It is a hearty and rich beef stew and I think it is the ultimate comfort food in the winter. With its rich flavor, and tender beef it goes well with side dishes like crusty bread, mashed potatoes, or french fries.

Ingredients

• 700 grams of beef
• 4 onions
• 12 bay leafs
• 12 juniper berries
• 12 cloves
• 1-liter water
• 1-liter vinegar
• 100 grams of butter
• 4 tbsp syrup (I used an apple syrup which is locally made in Limburg)
• 2 tbsp caster sugar
• 2 slices gingerbread
• Salt and pepper to taste

Instructions

How to marinate

1. Cut 700 grams of stew beef meat into cubicles (approximately 1/2 inches by 1/2 inches).
2. Chop the onions roughly.
3. Take a bowl or pan and fill it with the beef cubes, 4 chopped onions, 12 bay leaves, 12 juniper berries, 12 cloves, 1 liter of water, and 1 liter of vinegar (make sure the water/vinegar mixture covers all the other ingredients).
4. Cover the bowl or put the lid on the pan and set it in a cool spot or the fridge for at least 24 hours.

How to cook

1. Take your marinated beef one hour before cooking out of the fridge, drain the meat but do not, I REPEAT, do not discard your marinade!
2. Divide the meat, onions, and bay leaves, discard the juniper berries and cloves.
3. Take some paper towels to pat the meat dry.
4. Put aside on your countertop and let it get to room temperature.
5. After one hour or when the meat has gotten to room temperature, melt 100 grams of butter in your Dutch oven.
6. Roast the meat until it is nicely browned.
7. Melt the butter in your Dutch oven.
8. Roast the meat until its lightly browned. It’s okay if the meat sticks a little to the pan.
9. When you’re satisfied with the colour of the meat add the onions.
10. After 5 minutes, add half of the marinade and the bay leaves. Put on medium-high heat until your meat cooks.
11. Turn your stove to a low heat and let the stew simmer until the meat falls apart. This will take about 2 – 3 hours. Don't forget to stir regularly, I always use a wooden spoon to protect the enamel coating of my Dutch oven.
12. When the meat falls apart add 4 tablespoons of syrup, 2 tablespoons of caster sugar, 2 slices of gingerbread, and salt and pepper to taste.
13. Let it simmer for a few minutes and keep stirring so all the ingredients will emerge together in a rich and hearty beef stew.
14. Enjoy your beef stew or as we would say zuurvlees!

Notes

• Take your cut of meat, in the marinade, out of the fridge for approximately an hour before cooking.
• Add a cup of balsamic vinegar for a deeper taste.
• Use half a liter of water and half a liter of red wine for a slightly different taste!
• If the stew isn't thick enough just add some more gingerbread. I would recommend adding it slice for a slice and always checking the thickness in between adding them.
• If you want to add vegetables to your beef stew I would recommend adding them in the last half hour of the cooking time. Experiment with different vegetables to create your signature beef stew recipe.
• When you use the Instant Pot for making this beef stew first add the butter to the Pot and use the setting Saute. When the butter starts to brown a bit add your cut of beef. After the beef is browned to your liking, add the onions for about 5 minutes. After 5 minutes add the marinade and put the Instant Pot on high pressure with its lid on and the steam valve closed. Cook on high pressure for about 35 minutes, allowing the pressure to release on its own. Enjoy your meal!
• Eat this beef stew with side dishes like french fries, mashed potatoes, rice, or a salad! The possibilities are endless.

Nutrition Information

Yield 5Serving Size 1
Amount Per ServingCalories 773Total Fat 45gSaturated Fat 22gTrans Fat 2gUnsaturated Fat 19gCholesterol 199mgSodium 333mgCarbohydrates 35gFiber 5gSugar 16gProtein 50g

The nutrition information is an estimation and isn’t always accurate.

If you liked this beef stew recipe you might also like these other dinner recipes!

• Sauerkraut Casserole
• Split pea soup
• Chicken Tikka Masala
• Creamy mushroom soup

This post contains one or more affiliate links, which means I will get a small commission when you buy a product via the provided link at no cost to you! As an Amazon Associate, I earn from qualifying purchases. See my full disclaimer here.