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Print this Recipe    Dutch Stew

Hutsput (Dutch Stew)

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 (Simon de Groot, or 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 til brown. Add water to just cover the
meat and simmer (covered) for approximately one (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 veggies;
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. (Serves four to six)

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