Sudderlapjes with Rich Onion Gravy

Ingredients

• 1.5 kg (3.3 lbs) beef chuck roast, cut into large chunks 1.5 kg (3.3 lbs) beef chuck roast, cut into large chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 large onions, thinly sliced 2 large onions, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon salt 1 teaspoon salt
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 500 ml (2 cups) beef broth 500 ml (2 cups) beef broth
• 250 ml (1 cup) red wine 250 ml (1 cup) red wine
• 2 tablespoons butter 2 tablespoons butter
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 10g
• Carbohydrates (total, sugars): 8g, 2g
• Protein: 45g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat.
2. 2.
   Add the beef chunks to the pot and brown them on all sides. Remove the beef from the pot and set aside.
3. 3.
   In the same pot, add the sliced onions and minced garlic. Sauté until the onions are soft and translucent.
4. 4.
   Return the beef to the pot and add the bay leaves, dried thyme, paprika, black pepper, and salt. Stir well to coat the beef with the spices.
5. 5.
   Sprinkle the flour over the beef and onions, and stir until the flour is well incorporated.
6. 6.
   Pour in the beef broth and red wine, and stir to combine. Bring the mixture to a boil.
7. 7.
   Once boiling, reduce the heat to low, cover the pot, and let it simmer for 2-3 hours, or until the beef is tender and easily falls apart.
8. 8.
   Remove the bay leaves from the pot. Stir in the butter to thicken the gravy.
9. 9.
   Serve the Sudderlapjes hot, garnished with fresh parsley. Enjoy with mashed potatoes or boiled potatoes to soak up the flavorful onion gravy.

Treat your ingredients with care...

• Beef chuck roast — For the best results, choose a well-marbled chuck roast as it will become tender and flavorful during the slow cooking process.

Tips & Tricks

• For an extra depth of flavor, marinate the beef chunks in red wine and spices overnight before cooking.
• If you prefer a thicker gravy, you can mix a tablespoon of cornstarch with cold water and add it to the simmering stew.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors meld together.

Serving advice

Serve the Sudderlapjes with a generous portion of mashed potatoes or boiled potatoes to soak up the delicious onion gravy. Add a side of steamed vegetables or a fresh green salad for a complete and satisfying meal.

Presentation advice

Garnish the Sudderlapjes with a sprinkle of fresh parsley to add a pop of color and freshness to the dish. Serve it in a deep plate or bowl, allowing the beef and gravy to take center stage.