Limburgse Kalfsstoofpot Met Pruimen En Abrikozen (limburgian Veal Stew With Prunes And Apricots)
Limburgse Kalfsstoofpot met Pruimen en Abrikozen is a traditional dish from the Limburgian cuisine, known for its rich flavors and tender meat. This veal stew is a perfect combination of sweet and savory, making it a comforting and satisfying meal.
Ingredients
- 500g veal, cubed
- 2 onions, chopped
- 2 cloves garlic, minced
- 200g prunes
- 200g dried apricots
- 2 bay leaves
- 1 tsp thyme
- 500ml beef broth
- 50g butter
- 2 tbsp flour
- Salt and pepper to taste
Instructions
- In a large pot, melt the butter over medium heat. Add the veal and brown on all sides. Remove the veal from the pot and set aside.
- Add the chopped onions to the pot and cook until they are soft and translucent. Add the minced garlic and cook for an additional minute.
- Sprinkle the flour over the onions and garlic, stirring to create a roux. Cook for 2-3 minutes to remove the raw flour taste.
- Gradually pour in the beef broth, stirring constantly to avoid lumps. Return the veal to the pot.
- Add the prunes, apricots, bay leaves, and thyme to the pot. Season with salt and pepper.
- Bring the stew to a simmer, then reduce the heat to low. Cover and let it simmer for 2 hours, or until the veal is tender.
- Once the veal is tender, taste and adjust the seasoning if needed. Serve the stew hot with crusty bread or over mashed potatoes.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 20g
- Fat
- 18g
Supplies
Large pot Wooden spoon Cutting board Knife
Tools
Chef's knife Measuring cups and spoons
Serving suggestions
Serving Suggestions: This veal stew pairs well with a glass of red wine and a side of roasted vegetables.
Tips & tricks
Tips: For an extra depth of flavor, you can marinate the veal in red wine and herbs overnight before cooking the stew.
Cost
$25