Zoervleis - Dutch Sweet and Sour Beef Stew

Ingredients

• 2 pounds (900g) beef chuck, cut into cubes 2 pounds (900g) beef chuck, cut into cubes
• 1 cup (240ml) red wine vinegar 1 cup (240ml) red wine vinegar
• 1 cup (200g) brown sugar 1 cup (200g) brown sugar
• 2 onions, sliced 2 onions, sliced
• 4 cloves 4 cloves
• 2 bay leaves 2 bay leaves
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 cup (240ml) dark beer 1 cup (240ml) dark beer
• 2 slices of gingerbread or 4 ginger snaps 2 slices of gingerbread or 4 ginger snaps
• Salt and pepper to taste Salt and pepper to taste
• Chopped parsley for garnish Chopped parsley for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 18g, 7g
• Carbohydrates (total, sugars): 35g, 30g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the red wine vinegar and brown sugar. Stir until the sugar is dissolved.
2. 2.
   Add the beef cubes to the vinegar mixture and toss to coat. Cover the bowl and let the beef marinate in the refrigerator for at least 4 hours or overnight.
3. 3.
   In a Dutch oven or heavy-bottomed pot, heat some oil over medium heat. Add the sliced onions and cook until they are soft and translucent.
4. 4.
   Remove the beef from the marinade, reserving the marinade. Pat the beef dry with paper towels.
5. 5.
   Add the beef cubes to the pot with the onions and brown them on all sides.
6. 6.
   Add the cloves, bay leaves, ground ginger, and reserved marinade to the pot. Stir well to combine.
7. 7.
   Pour in the dark beer and bring the mixture to a simmer. Cover the pot and let it cook over low heat for about 2 hours, or until the beef is tender.
8. 8.
   Crumble the gingerbread or ginger snaps into the pot and stir until they dissolve and thicken the sauce.
9. 9.
   Season with salt and pepper to taste. Remove the cloves and bay leaves.
10. 10.
    Serve the Zoervleis hot, garnished with chopped parsley. Accompany it with mashed potatoes or buttered noodles.

Treat your ingredients with care...

• Gingerbread or ginger snaps — If you can't find gingerbread or ginger snaps, you can substitute them with a tablespoon of molasses and an extra pinch of ground ginger for a similar flavor.

Tips & Tricks

• For an extra depth of flavor, you can add a tablespoon of mustard to the marinade.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last 10 minutes of cooking.
• Leftovers taste even better the next day as the flavors continue to develop.

Serving advice

Serve Zoervleis hot, accompanied by a generous portion of creamy mashed potatoes or buttered noodles. The sauce is perfect for drizzling over the side dish, ensuring you don't miss any of the delicious flavors.

Presentation advice

Garnish the Zoervleis with a sprinkle of freshly chopped parsley to add a pop of color to the dish. Serve it in a deep bowl or on a plate, allowing the rich sauce to pool around the tender beef cubes.