White Bean and Carrot Stew by TomWe recently returned from a trip to Italy and the Netherlands. We had great food along the way as you might suspect. The food in Italy was terrific and was somewhat familiar as we make many Italian dishes ourselves. But Dutch food was another matter. From previous visits I was familiar with the Indonesian influenced dishes and had eaten some wonderful seafood dishes as well. But I was completely unaware of their "stampotten", one-pan meals. The early versions of crock pot meals, which are popular today.
The name may not sound very appealing, but trust me, the taste very much is. I will definitely make this one-pan meal again.
White Bean and Carrot Stew
(from Dutch Cooking Today)
Serves four. Preparation and cooking time is approximately 2 - 2 1/2 hours
2 large carrots, peeled and cubed
2 cans white butter beans, drained
1 1/4 pounds top round steak, fat trimmed and cut into bite-size cubes
2 ounces unsalted butter
2 shallots, peeled and chopped finely
3 cloves of garlic, peeled and chopped finely
Salt and pepper to taste
7 fluid ounces of beef stock initially, a little more later in the cooking
1 red bell pepper, julienned
1 teaspoon paprika
6 ounces tomato puree