Recipes
Dinner
Dutch
Stew
Slow-cooked Beef (Draadjesvlees)
Deliciously tender, melt-in-the-mouth slow-cooked beef, ready after hours of simmering.
200 min
Total time
4
Servings
Easy
Difficulty
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Overview
Ingredients
Steps
Tips
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Burners
Top Left
Top Right
Center
Bottom Left
Bottom Right
Ingredients
−
4 servings
+
600 g
Beef Chuck
100 g
Butter
1 tbsp
Mustard
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Steps
1
Season & sear
Sear the beef chuck on all sides – 10:00
🔥 10 min
Top Left
Start Step
Let the beef sit outside the fridge for 30 minutes before searing. Cold meat drops the pan temperature and starts stewing instead of searing.
2
Deglaze & simmer
Deglaze with warm water / beef broth – 180:00
🔥 3h
Top Left
Start Step
The liquid should barely tremble. If it boils vigorously, the muscle fibers tighten up and your meat becomes tough instead of pulling apart.
3
Thicken
Optionally thicken the gravy – 5:00
🧂 5 min
Top Right
Start Step
Use two forks to gently pull the immensely tender meat apart directly in the rich, dark gravy.
Chef Tips
Let the beef sit outside the fridge for 30 minutes before searing. Cold meat drops the pan temperature and starts stewing instead of searing.
The liquid should barely tremble. If it boils vigorously, the muscle fibers tighten up and your meat becomes tough instead of pulling apart.
Use two forks to gently pull the immensely tender meat apart directly in the rich, dark gravy.
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