Name: Hutsput (dutch Stew)
Ingredients: 1/4 cup margarine or butter; 2 pound braising meat, sliced 1/2 inch thick (large chunks); 2 cup cold water; 3 pound carrots, peeled and diced or a mixture of diced carrot and turnip; 12 ounce onions, diced (about three medium); 3 pound 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)

Hutsput (dutch Stew)

Cooking MethodSlow Cooker

Ingredients

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)

Instructions

Heat the fat in (what else) a Dutch oven or slow cooker 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)