RCI-SP.003.0653.001
Stew from Netherlands Antilles
Stew from Netherlands Antilles from the Recidemia collection
Prep30 min
Cook45 min
Total75 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Heat the margarine or butter in a large heavy pot over medium-high heat until melted and foaming.
2 minutes
2
Working in batches to avoid crowding, add the braising meat slices and cook until browned on both sides, about 3-4 minutes per batch. Transfer browned meat to a plate.
3
Add the diced onions to the pot and cook, stirring frequently, until softened and translucent, about 5 minutes.
4
Pour in the cold water, scraping the bottom of the pot to release any browned bits. Return the browned meat to the pot and bring to a simmer.
5 minutes
5
Add the diced carrots, quartered potatoes, salt, and pepper. Stir to combine and return to a gentle simmer.
2 minutes
6
Cover partially and simmer for 60-70 minutes, stirring occasionally, until the meat is tender and vegetables are nearly cooked through.
65 minutes
7
Slice the Dutch smoked sausages into 1/2-inch thick pieces and add to the pot.
1 minutes
8
Continue simmering uncovered for 10-15 minutes until the sausages are heated through and the potatoes are completely tender.
12 minutes
9
Taste and adjust seasoning with additional salt and pepper if needed. Serve hot in bowls, ensuring each portion contains meat, sausage, and vegetables with plenty of broth.