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Langzaam Kokenvlees Recipe

Ingredients

How to make it

  • In a large saucepan heat the oil. Add the garlic until a little brown. Add the meat and chopped onion and brown. It should create some of its own juices as it browns, but should it start sticking to the saucepan, add in some of the vegetable stock.
  • Add the bay leaves
  • Allow to simmer for 1.5 hours (or longer if really tough meat)
  • With 45 minutes to go till serving, peel and chop into large cubes the carrot and celeriac to the meat, This will absorb much of the stock, so start adding the rest of the stock and the tinned tomatoes. Simmer on low. If too thick, add some water.
  • In your last 20 minutes, add the peeled and chopped butternut pumpkin.
  • When vegetables are tender, your soup is ready.
  • TIPS
  • You can multiply this recipe and divide your mix up to freeze for other occasions. I always label my frozen foods with the protein/vegetable breakdown. You can also add more or different vegetables such as Swede, parsnip, leek, spinach (just before serving).

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The Cook

PollyGoLightly Amsterdam, Holland

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