Philosopher's Stew
Philosopher's stew (Dutch: filosoof) is a dish from the Netherlands. It is an oven-baked dish made of beef, potatoes, onions and apples.
Source and licence
"Philosopher's Stew" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Philosopher%27s_Stew, revision 4517417), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Philosopher's_Stew&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4517417
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Netherlands. Associated with Netherlands by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 300–400 grams cold, stewed beef
- 40 grams fat (cold gravy or butter)
- 4 large onions, sliced into thin rings
- 800 grams boiled potatoes, cut into slices (about 4 mm)
- Salt
- Ground black pepper
- Nutmeg
- 3½ dl (350 ml) skimmed gravy
- 4 spoonfuls of crushed white bread (stale)
- Apple compôte
Method
- Cut the meat into small pieces (about 5 mm).
- Heat the frying fat or butter in a frying pan or a small wok. Fry the onions until the are golden brown. Put the onions aside.
- Put a layer after layer of potatoes, meat and onions on top of each other in an oven-proof dish. Season each layer of potatoes with salt, pepper and nutmeg. Make sure the top layer consists of potatoes.
- Pour the gravy over the top layer and scatter the bread crumbs over it all.
- Put some lumps of butter here and there.
- Pre-heat the oven to 200°C. Bake the dish for about 30 minutes.
- Serve immediately with the apple compôte