Cookbook:Philosopher's Stew

Philosopher's Stew
Category	Casserole recipes
Difficulty

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Netherlands

Philosopher's stew (Dutch: filosoof) is a dish from the Netherlands. It is an oven-baked dish made of beef, potatoes, onions and apples.

Ingredients

• 300–400 grams cold, stewed beef
• 40 grams fat (cold gravy or butter)
• 4 large onions, sliced into thin rings
• 800 grams boiled potatoes, cut into slices (about 4 mm)
• Salt
• Ground black pepper
• Nutmeg
• 3½ dl (350 ml) skimmed gravy
• 4 spoonfuls of crushed white bread (stale)
• Apple compôte

Procedure

1. Cut the meat into small pieces (about 5 mm).
2. Heat the frying fat or butter in a frying pan or a small wok. Fry the onions until the are golden brown. Put the onions aside.
3. Put a layer after layer of potatoes, meat and onions on top of each other in an oven-proof dish. Season each layer of potatoes with salt, pepper and nutmeg. Make sure the top layer consists of potatoes.
4. Pour the gravy over the top layer and scatter the bread crumbs over it all.
5. Put some lumps of butter here and there.
6. Pre-heat the oven to 200°C. Bake the dish for about 30 minutes.
7. Serve immediately with the apple compôte

Notes, tips, and variations

• The taste improves if you let the dish rest for a while in the fridge before putting it in the oven.