Dutch Stew

With traditional Dutch stew, called Hutsput, meats and vegetables are cooked together in liquid. Then the vegetables are mashed, and the meat and gravy are put on top of the vegetables. In this Americanized version, the vegetables are not mashed and the stew is simply served on egg noodles.

1 medium onion

2 large baking potatoes

3 tablespoons olive oil

1 pound cubed braising beef

1 cup water

1 teaspoon salt

1⁄2 teaspoon pepper

1 Dutch smoked sausage (or any smoked sausage)

1 101⁄2 ounce package frozen carrots

1⁄2 pound egg noodles

• Remove the outer, papery skin from the onion. Using a cutting board, cut each onion in half. Place each onion half on the cutting board and chop.
• Peel the potatoes. Cut the potatoes in half, then cut into 1-inch cubes.
• Preheat a large frying pan or Dutch oven on medium heat for 2 minutes. Add the olive oil.
• Add the beef and cook, stirring constantly with a wooden spoon for about 5 minutes or until browned.
• Add the water to the frying pan or Dutch oven and simmer the meat, covered, for 1 hour.
• Add the onions, potatoes, salt, and pepper. Cover and continue simmering for an additional 45 minutes.
• Slice the smoked sausage
• Finish the stew by adding the sausage and carrots. Continue cooking, uncovered, for 15 minutes.
• Cook 1⁄2 pound dried egg noodles according to the package instructions. Place in a serving bowl.
• Ladle the stew over the egg noodles.

30 minutes to prepare Plus 2 hours to cook

Makes 6 servings