The family recipe: ‘Theo’s stew is really troosteten’

Some recipes are already years old and tastes perhaps precisely because of the nostalgia as well. asks ordinary people to special recipes from their family. This week tells Anneliese Vonk (60) about the stew of her now deceased husband Theo.

Spark was 35 years, married to a chef, so she never had to cook. According to him, could they also not at all. They ran in a total of three restaurants, which Theo chef was, and Anneliese hostess.

“We had our own pigs, a vegetable garden and a greenhouse. I made it sometimes things, like jam, but Theo stood behind the pots and pans.”

In 2011, it was at Theo advanced, metastasized cholangiocarcinoma diagnosed and they decided the doors of their restaurant to close. He came the sickness is not over. “After his death came the family to me to bring food, because they knew that I could not cook. My sister gave me a stoofschoteltje and said that rice had. Then I thought: “I can not make. I felt so stupid.”

‘Troosteten’ for a large group

One of the first recipes that Spark was, it was Theo’s stew. There, everyone was always mad at, she says. “I did it with his notes and with what I knew of how he did it. In my kitchen I had a picture of him standing, and if I no longer knew how I had to go, I looked at him.”

The stew is for Spark really troosteten. Not only because the spicy food is, but also because, due to the large amount of meat immediately for a large group of people. “Together with them, I’m going to be at the table and my lives to share, then I taste just gratitude.”

Ingredients (for eight people)

  • 2 pounds runderstoofvlees
  • 2 onions
  • 4 dl of full red wine
  • 4 dl runderboullion
  • 3 bay leaves
  • 10 juniper berries
  • Pepper and salt
  • 1 tsp ketoembar, djahé and djintan (cumin)
  • Olive oil
  • 1 can of tomato paste

Method of preparation

  • Leave the meat to reach room temperature and cut the meat into large dice. This sprinkle you with pepper, salt, ketoembar, djahé and djintan.
  • Preheat the oven to 150 degrees.
  • The meat, fry your well-browned in a frying pan with olive oil, after which you overschept in a frying pan.
  • Fry the onions in the remaining fat brown until they are tender. Stir the can of tomato paste in and allow this, to neutralize acids, as meebakken. This may be in the meat.
  • Pour now the wine and the broth in the pan and stir in the last rays of aanbaksel of the soil loose. Pour this over the meat, so it is completely under.
  • Last, add the bay leaf and juniper berries.
  • Cover the fry pan with parchment paper and place the pan in the middle of the oven. Every half hour stir and check if the moisture is not quickly evaporated and that the temperature does not rise above 160 degrees true.
  • After about two hours the meat is tender and soft.
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