In the province of Limburg, a dark syrup made from organic, heirloom varieties of apples and pears sweetens the long winter days to come. It’s quite a process, with 1200 pounds of fruit yielding 140 pounds syrup after many hours cooking over a wood fire in a copper kettle. You can find a jar of real Dutch appelstroop online…and make this fantastic stew with it! Bon appetite!

For other appelstroop recipes: Roasted Chicken in Mustard and Appelstroop, Sautéed Endive with Appelstroop and Five Spices, Savory Boffert Cake, Pear Tatin with Walnuts, Ginger and Appelstroop, and a local version from Executive Chef Jessica Lewis at The Oaklander’s Spirits & Tales restaurant, Polish Honey Cake with homemade Apple and Pear Syrup

Beef Stew with Beer and Apple Pear Syrup

Serves 4 to 6

 

Ingredients

2 onions

2 ¼ lb beef

4 tbsp flour

2 oz butter

2 bay leaves

4 sprigs fresh oregano

1 cup of beef stock

5 sundried tomatoes, cut in strips

1 ¼ cup dark brown beer

1 head of garlic

4 tbsp Apple Pear Syrup

 

Instructions

Preheat the oven to 350 degrees. Dice the onions and set aside. Cut the meat into 1-inch chunks and sprinkle with salt, pepper, and flour.

Melt the butter in a large casserole on a medium heat. Brown the meat on all sides.

Add the onion and sauté for another two minutes. Add the bay leaves, oregano, beef stock, sundried tomatoes and finally the dark beer. Place the covered casserole in the preheated oven for 1½ hour. Brush some olive oil on the garlic head and place as well in the oven.

Take it out after an hour or when it becomes soft. Cut the top off and squeeze the softened garlic into a bowl.

Mash with the Apple Pear Syrup. Add this to the stew.

Leave in the oven for at least another hour. Serve the beef with French fries.

 

 

STORY and PROP STYLING BY MARIAN FLINT // PHOTOGRAPHY BY MAARTEN VANDERWAL // RECIPE AND FOOD STYLING BY INGMAR NIEZEN

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