By the way, the books is pretty simple and it's filled with hearty traditional recipes (though I can see a lot of foreign influence) with colorful pictures on each page, not only of the foods but of the Dutch scenery.
1 large pot white beans, drained (700 g / 1.5 lb)
50 g (2 oz) butter
600 g (20 oz) stewing beef, cubed
2 shallots, peeled and finely chopped
3 cloves garlic, peeled and finely chopped
Salt and freshly ground pepper
20 ml (7 fl oz) ready-made beef stock
1 red pepper, cut into strips
1 teaspoon paprika
1 small tin tomato puree
1. Peel and dice the carrots. Rinse the white beans under cold running water and drain in a sieve.
2. In a casserole, heat the butter and brown the meat on all sides.Add the shallots and garlic and continue frying on a high heat. Season with salt and pepper. Pour in the stock and leave the meat to simmer on a low heat for 1 - 1½ hours until tender.
3. Add the carrot, white beans, pepper, paprika and tomato puree to the meat and cook gently for a further 20 minutes. Add more stock if needed. Serve on a warmed platter.
The book says "delicious with a crisp mixed salad with cherry tomatoes." I didn't have any in my fridge so since I loooove egg noodles I just served with egg noodles. It was still yummy! This is a perfect dish for a cold, rainy day. Or any other day.