Stew from Netherlands Antilles

Stew from Dutch Antilles Recipe - Delicious Sausage and Vegetable Stew

Region / culture: Dutch Antilles | Servings: 6

Introduction

Stew from Netherlands Antilles is a hearty and comforting dish that is perfect for a cozy family meal. This traditional recipe features braising meat, turnips, onions, and potatoes, all simmered together in a flavorful broth. The addition of Dutch smoked sausage adds a delicious smoky flavor to the dish.

History

Stew from Netherlands Antilles has been a staple in the cuisine of the region for generations. This dish is a reflection of the Dutch influence on the food culture of the islands, with its use of braising meat and Dutch smoked sausage. It is a beloved comfort food that is enjoyed by locals and visitors alike.

Ingredients

0.25 cup margarine or butter
2 lb (907 g) braising meat, sliced 0.5 inch thick (large chunks)
2 cup cold water
3 lb (1.36 kg) carrots, peeled and diced or a mixture of diced carrot and turnip
12 oz (340 g) onions, diced (about three medium)
3 lb (1.36 kg) potatoes, peeled and quartered
1 tsp salt
0.5 tsp pepper
1 or 2 Dutch smoked sausages (or any smoked sausage)

How to prepare

Heat the fat in a Dutch oven or crock pot until browned.
Sear the meat on both sides until browned.
Add enough water to just cover the meat and simmer (covered) for approximately one (1) hour.
Add carrots, onions, and potatoes.
Season with salt and pepper.
Cover and simmer for about an hour more.
Add the Dutch Sausage on top during the last 15 minutes of cooking.
Remove the meat and vegetables. If there is enough liquid left, make gravy.
Mash the vegetables together and put on plates.
Put meat and sausage slices on top and serve with gravy.

Variations

Add carrots or celery for additional flavor and texture.
Use different types of braising meat, such as beef or pork, for a variation in taste.
Experiment with different herbs and spices, such as thyme or paprika, to customize the flavor of the stew.

Cooking Tips & Tricks

Make sure to brown the meat before simmering to enhance the flavor of the stew.

- Adding the Dutch smoked sausage towards the end of cooking ensures that it retains its smoky flavor.

- Mash the vegetables together for a rustic and hearty presentation.

Serving Suggestions

Serve the stew with a side of crusty bread or rice for a complete meal. A fresh green salad or steamed vegetables can also be served on the side for added nutrition.

Cooking Techniques

Browning the meat before simmering enhances the flavor of the stew.

- Simmering the stew slowly over low heat allows the flavors to meld together and creates a rich and flavorful broth.

Ingredient Substitutions

Use olive oil or vegetable oil in place of butter for a lighter version of the stew.

- Substitute sweet potatoes or parsnips for turnips for a different flavor profile.

Make Ahead Tips

The stew can be made ahead of time and reheated before serving. Store the stew in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve the stew in individual bowls garnished with fresh herbs, such as parsley or chives, for a beautiful presentation. A sprinkle of grated cheese or a dollop of sour cream can also be added for extra flavor.

Pairing Recommendations

Pair the stew with a glass of red wine, such as a Merlot or Cabernet Sauvignon, for a perfect complement to the rich and savory flavors of the dish. A light and crisp salad with a vinaigrette dressing can also be served on the side for a refreshing contrast.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the stew in a saucepan over low heat until warmed through, stirring occasionally to prevent sticking.

Nutrition Information

Calories per serving

Each serving of stew contains approximately 450 calories. This makes it a satisfying and filling meal that is perfect for a hearty dinner.

Carbohydrates

The stew is a carbohydrate-rich dish due to the presence of turnips, onions, and potatoes. Each serving contains approximately 45 grams of carbohydrates.

Fats

The stew is a rich source of fats, with each serving containing approximately 20 grams of fat. The butter and braising meat contribute to the overall fat content of the dish.

Proteins

The stew is a protein-rich dish, with each serving containing approximately 30 grams of protein. The braising meat and Dutch smoked sausage are the main sources of protein in the recipe.

Vitamins and minerals

The stew is a good source of vitamins and minerals, particularly vitamin C, potassium, and iron. The turnips, onions, and potatoes provide a range of essential nutrients that contribute to the overall nutritional value of the dish.

Alergens

The stew contains dairy (butter) and meat (braising meat and Dutch smoked sausage), which may be allergens for some individuals. It is important to check for any food allergies before preparing or consuming the dish.

Summary

Overall, the stew is a well-rounded dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. It is a hearty and nutritious meal that is perfect for a comforting family dinner.

Summary

Stew from Netherlands Antilles is a delicious and comforting dish that is perfect for a cozy family meal. This traditional recipe features braising meat, turnips, onions, and potatoes simmered together in a flavorful broth, with the addition of Dutch smoked sausage for a smoky flavor. With its rich and hearty flavors, this stew is sure to become a favorite in your household.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a cold winter day in the Netherlands Antilles, and I was wandering through the bustling market in Willemstad. The air was filled with the delicious aromas of spices and cooking meats, and my mouth watered as I passed by the various food stalls.

As I made my way through the market, I came across a small stall tucked away in a corner. An elderly woman was standing behind a counter, stirring a large pot of stew that bubbled and simmered with fragrant spices. The savory scent of the stew wafted through the air, and I couldn't resist the temptation to try a bowl.

I approached the counter and struck up a conversation with the woman. Her name was Maria, and she had been cooking traditional Dutch Antillean dishes for over 50 years. She spoke passionately about the history and culture of the islands, and how the cuisine was influenced by a melting pot of cultures, including African, Spanish, and Dutch.

Maria graciously offered me a bowl of her stew, and as soon as I took my first bite, I knew I had to learn how to make it myself. The flavors were unlike anything I had ever tasted before – rich and savory with a hint of sweetness from the locally grown vegetables. It was the perfect comfort food for a cold winter day.

I spent the entire afternoon with Maria, watching and learning as she prepared the stew. She showed me how to brown the meat, sauté the vegetables, and simmer everything together with a blend of spices that were unique to the region. I took copious notes, asking questions and soaking up as much knowledge as I could.

By the time I left Maria's stall, I had a handwritten copy of her recipe in my hands. I thanked her profusely for her generosity and promised to honor her by carrying on the tradition of making Dutch Antillean stew in my own kitchen.

When I returned home, I wasted no time in recreating Maria's stew. I followed her recipe to the letter, carefully measuring out each ingredient and stirring the pot with the same care and attention to detail that she had shown me. As the stew simmered on the stove, the familiar scents of the Dutch Antilles filled my kitchen, transporting me back to that bustling market in Willemstad.

When the stew was finally ready, I ladled out a steaming bowl and took my first bite. The flavors were just as I remembered – warm and comforting, with a complexity that hinted at the diverse influences of the region. I couldn't help but smile as I savored each spoonful, grateful for the opportunity to learn from Maria and carry on her culinary legacy.

Since that day, Dutch Antillean stew has become a staple in my kitchen. I have shared the recipe with friends and family, passing on the tradition that Maria so graciously shared with me. Each time I make the stew, I am reminded of that cold winter day in the Netherlands Antilles and the kindness of a stranger who opened her heart and her kitchen to me.

In every bite, I taste the history and heritage of the Dutch Antilles, and I am grateful for the opportunity to keep their culinary traditions alive. Maria's stew will always hold a special place in my heart, a reminder of the power of food to bring people together and bridge cultures. And as I continue to cook and share this beloved recipe, I know that I am honoring the legacy of those who came before me, passing on a taste of the Dutch Antilles to future generations.