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Print this Recipe    Dutch Stew

Hutsput (Dutch Stew)
serves 4 to 6

1/4 cup margarine or butter
2 pounds braising meat, sliced 1/2 inch thick (large chunks)
2 cups cold water
3 pounds carrots, peeled and diced or a mixture of diced carrot and turnip
12 ounces onions, diced (about three medium)
3 pounds potatoes, peeled and quartered
1 tsp salt
1/2 tsp pepper
1 or 2 Dutch smoked sausages (best is any smoked "Gelderse Worst" sausage)

Heat the fat in (what else) a Dutch oven or crock pot until brown.
Sear the meat on both sides until brown. Add water to just cover
the meat and simmer (covered) for approximately 1 hour. Add carrots,
onions and potatoes. Season with salt and pepper. Cover and simmer
for about an hour more. Add the Dutch sausage on top during the
last 15 minutes of cooking. Remove the meat and vegetables, if
there is enough liquid left, make gravy. Mash the vegetables together
and put on plates. Put meat and sausage slices on top and serve
with gravy.

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