Philosopher (stew under puree pastry)

Name: philosopher (stew under puree pastry)
Cook time: 40 min
Total time: 345 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 kg rib bovine at room temperature; 4 onion; 125 g unsalted butter or margarine; 50 g wheat flour; 750 ml beef broth from tablet; 3 dried laurel leaves; 4 clove; 6 el White wine vinegar; 1 kg something crumbly potatoes; 100 ml semi skimmed milk; 25 g bread crumbs

Ingredients

Kitchen Stuff

1 oven-proof frying pan
1 puree tamper
1 baking dish (30 x 20 cm)

Directions

Preheat the oven to 140 ° C.
Cut the meat into 3 cm pieces and sprinkle with salt and pepper. Cut the onions into half rings.
Heat the butter in an ovenproof frying pan and fry the meat in 3 min. On medium heat around brown. Remove from the pan and keep separate on a plate.
Fry the onion for 6 minutes in the remaining shortening. Add the flour and fry for 3 minutes on low heat.
Add the stock, bay leaves, clove, vinegar and the meat and bring to the boil.
Put the lid on the pan, put the pan in the oven and let it stew for about 5 hours. Spoon every 45 minutes.
Peel the potatoes, cut into equal pieces and cook for 20 minutes until done.
Drain the potatoes, add the milk and leave for 3 minutes with the lid on the pan.
Stamp the potatoes, milk and butter with the puree mash. Season with pepper and salt.
Turn on the oven grill. Remove the meat from the oven and scoop it in the oven dish.
Divide the puree over the meat and sprinkle with the breadcrumbs. Divide the rest of the butter in flakes over the puree.
Place the baking dish about 5 minutes under the grill until the top is golden brown. Get out of the oven sooner if the philosopher gets too dark.