2½Lb (1150g) carrots, scraped (if necessary) and
cut in ½"
(1 cm) pieces
1 large sweet onion, remove skin, cut in two and slice thinly
1Lb (500g) slow-cooking beef (beef for stew, rib of beef?)
a little butter for preparing the meat
(optional, as a side dish) 5-6 oz (150-180g)
lentils or other legumes
(Optional) Start soaking beans the night before;
Start the meat (and beans) well in advance;
Peel, cut and wash potatoes;
Scrape carrots if necessary, wash and cut in ½"
Peel onion, cut in two and slice thinly;
Put vegetables in a large pot, add 1 cup (500ml) water;
Bring to a boil and let cook for 30-35 minutes;
Drain water, mash and mix vegetables;
You may add ½cup (125 ml) hot milk;
Make a well for gravy in the vegetables mash on the plate.
"een kuiltje voor de jus"
2(a well for gravy)
This dish traditionally goes with a piece of slow-cooking beef called
'klapstuk.' My dictionary says 'rib of beef' but I'm not sure that's
the right word.
In Holland, it's sometimes eaten with a side dish of split peas or
lentils, or other beans (like white beans) are mixed in - I personally
think the mixed-in beans make the taste a bit dull.