Hutspot with Beef and Apple

Ingredients

• about 680 g Beef chuck, cubed
• about 910 g Potatoes, peeled and cubed
• about 450 g Carrots, peeled and sliced
• 2 large Onions, chopped
• 2 medium Apples, peeled, cored, and cubed
• 4 cups Beef broth
• 1 Bay leaf
• 1 tsp Dried thyme
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Olive oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat the 2 tbsp of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, which is about 190°C.
2. 2Season the about 680 g of cubed beef chuck with 1 tsp of salt and 0.5 tsp of black pepper. Brown the beef in batches, ensuring not to overcrowd the pot, until all sides are nicely browned. Remove the browned beef from the pot and set it aside.
3. 3Add the 2 chopped large onions and about 450 g of sliced carrots to the same pot. Cook, stirring occasionally, for 5 to 7 minutes, or until the onions are softened and translucent.
4. 4Return the browned beef to the pot. Pour in the 4 cups of beef broth, add the 1 bay leaf and 1 tsp of dried thyme. Bring the liquid to a boil, then reduce the heat to low, cover the pot, and let it simmer for 1 hour. The beef should be starting to become tender.
5. 5Add the about 910 g of peeled and cubed potatoes to the pot. Ensure the potatoes are mostly submerged in the liquid. Continue to simmer, covered, for another 30 minutes, or until the potatoes are easily pierced with a fork.
6. 6Stir in the 2 medium peeled, cored, and cubed apples. Continue to simmer, covered, for the final 15 minutes of cooking. The apples should be tender but still hold their shape.
7. 7Remove and discard the 1 bay leaf from the pot. If you prefer a thicker consistency, you can gently mash some of the potatoes against the side of the pot with your spoon. Taste the stew and add more salt or pepper if needed.
8. 8Serve the Hutspot hot.

Related Guides