This recipe by Chef Yvonne Stephens is from her book Say Cheese in which she shows that cheese in moderation is a great and healthy flavor addition.
We Dutch eat cheese almost every day, but in moderation, and of course we have a wide assortment of great cheese to choose from like Gouda, Edam, Maasland to name just a few.
A rich flavored stew loaded with vegetables, flavored with Belgian beer and a young Gouda or Edam cheese is a great meal for a cozy evening at home.
- 1 pound beef rump or chuck roast, cut into cubes
- 1 Tablespoon olive or vegetable oil
- 1/2 pound onions, thinly sliced 1 cup carrots, sliced 1 cup celery, sliced
- 4 medium or 8 small red-skin potatoes, quartered
- 2 slices smoked ham, diced 1 cup mushrooms, sliced
- 2 cups beef broth 1 pint Belgian beer
- 1 bay leaf 1 teaspoon sugar 2 teaspoons salt
- 1 bouquet garni: greens of celery, leek, thyme, or parsley, (tied together)
- 2 teaspoons fresh ground black pepper
- 1 cup of young cheese of choice, like a Gouda or Edam, cut into small cubes
- 3 Tablespoons parsley, chopped
- Cut meat into cubes. Heat pan with a little oil and brown meat on all sides.
- Add onions until light golden. Add carrots, celery, potatoes, ham, mushrooms, broth, beer, bay leaf, sugar, salt, bouquet garni, and pepper.
- Bring to a boil and let simmer for 2 to 2 1/2 hours until meat is tender. Add more beer or stock, if needed.
- Add cheese and garnish with parsley.
- Serve with fresh country bread and glass of Belgian beer.
A bouquet garni is a bundle of herbs tied together with string and used to prepare soup, stock, and various stews. The bouquet is boiled with the other ingredients, but is removed prior to consumption. The herbs used are stems and leaves of basil, rosemary, parsley, thyme and bay leaf. You can also add celery (leaves or stem), celeriac and leek.
If you do not have fresh herbs on hand you can also use the ingredients in dried form and place them a small sachet, like cheesecloth, a net or a tea strainer instead.