Country: Netherlands Servings: Serves 6

Ingredients

• beef chuck – 1.5 lbs / 680 g
• onions – 3 large / 450 g
• butter – 4 tbsp / 56 g
• garlic cloves – 3, minced
• flour – 3 tbsp / 24 g
• beef broth – 2 cups / 480 ml
• red wine – 1 cup / 240 ml
• thyme – 1 tsp / 1 g
• bay leaves – 2
• cloves – 3, whole
• potatoes – 2.5 lbs / 1.1 kg
• milk – 1 cup / 240 ml
• nutmeg – 1/4 tsp / 0.5 g
• salt – to taste
• black pepper – to taste

Instructions

1. Preheat the oven to 350°F (175°C).
2. Cut the beef chuck into 1-inch cubes. Season with salt and black pepper.
3. Melt butter in a large oven-safe pot over medium heat. Brown the beef cubes in batches and set aside.
4. In the same pot, add the onions and garlic. Cook until the onions are soft.
5. Stir in the flour to make a roux, cooking for 2-3 minutes.
6. Gradually add beef broth and red wine, stirring constantly until the mixture thickens.
7. Return the beef to the pot. Add thyme, bay leaves, and cloves.
8. Cover and transfer the pot to the preheated oven. Cook for 2 hours or until the beef is tender.
9. Meanwhile, peel and boil the potatoes until soft. Drain and mash with milk, nutmeg, salt, and pepper.
10. Once the beef is cooked, spread the mashed potatoes over the stew as a topping.
11. Return to the oven and bake for an additional 30 minutes until the potato topping is golden.

Substitutions

• beef chuck -> lamb shoulder
• red wine -> port or grape juice
• butter -> olive oil

Enhancements in the Next Evolution

• Add a layer of sautéed mushrooms to the stew for extra depth.
• Use a mixture of sweet and regular potatoes for the topping.
• Incorporate some grated cheese into the potato mash for additional flavor.