Dutch Stoofvlees

Take the meat out of the fridge 30–45 minutes before cooking to bring it to room temperature. Slice it into roughly equal pieces (around 5 cm).

In a Dutch oven, add 50 g of butter and a tiny splash of vegetable oil. Melt over low heat, then turn to medium-high. Brown the meat in batches (6–10 minutes per batch) to ensure the pan is not overcrowded. Set browned meat aside and repeat for remaining batches.

Reduce heat to low-medium. Add the finely diced onions to the pan juices and cook until translucent.

Add the flour, remaining butter, and 1 tbsp of the brown sugar to the onions. Cook and stir for a couple of minutes.

Return all the meat to the pan and deglaze with the red wine. Reduce the wine by 75–80% to burn off the alcohol and acidity and intensify the flavors.

Add the beef stock, carrots, bay leaves, and cloves. Cover with the lid and set to low heat (or place in an oven preheated to 125°C).

Cook for 3 to 6 hours, stirring every 30 to 60 minutes. The dish is ready when the meat is extremely tender and barely covered by the liquid. If using gingerbread, dissolve 1–2 slices into the sauce when the liquid has reduced by half during this phase.

Taste the sauce and adjust seasoning with additional salt, black pepper, or brown sugar to taste.