Beef stew with gingerbread and silver onions
Classic beef stew with carrots and mushrooms.
Beef stew with carrots, gingerbread, and silverskin onions. With this hachee mix, you can make a delicious, classic beef stew. This traditional dish features (Irish) short ribs, carrots, mushrooms, gingerbread, and silverskin onions. Perfect for a chilly evening.
Preparation
Coarsely chop the onions and finely chop the garlic. Cut the gingerbread into cubes.
Heat the butter in a Dutch oven. Add the onion and garlic and sauté until softened. Add the (Irish) short ribs whole, along with the fat, and brown all over.
Add the water, the Hachee Mix, and the gingerbread. Cover the pan and simmer gently over low heat for about 2 hours.
Peel the carrots and cut the carrots and the (chestnut) mushrooms into slices.
After 2 hours of braising, add the carrots, (chestnut) mushrooms, and silver onions. Add more water if the meat is dry. Cover and simmer gently over low heat for another 30 minutes.
Ingredients
- 1 kg (Ierse) runderriblappen met vet
- 4 stuks bospeen
- 250 g (kastanje)champignons
- 2 plakken ontbijtkoek
- 1/2 blik zilveruitjes à 300 g
- 1 grote ui
- 2 tenen knoflook
- 1 zakje Mix voor Hachee
- 500 ml water
- 30 g boter
- Zwarte Peper, naar smaak
- Zeezout, naar smaak
Supplies
- Casserole
Products used in this recipe
€1,49
€3,39
€2,79