Ultimate Slow Cooker Dutch Sukadelapjes: Tender Braised Beef Steaks with Rich Gravy
Imagine stepping into your kitchen, greeted by the irresistible aroma of a slow-cooked meal, without having lifted a finger all day. This is the magic of our Tender Slow Cooker Dutch Sukadelapjes. These succulent beef steaks, known for their incredible tenderness and rich, savory flavor, are the epitome of comfort food, perfect for those bustling days when you crave a hearty, home-cooked meal without the fuss. Slowly braised to perfection, the meat transforms into a buttery-soft texture that practically melts in your mouth, effortlessly falling apart with just a fork.
The secret to its profound depth of flavor lies in the harmonious blend of aromatic herbs, robust dark beer, savory beef stock, and a hint of sweet-tart apple butter. This creates a luxurious, thick sauce that begs to be savored. Whether you pair it with creamy mashed potatoes, a crisp, fresh salad to cut through the richness, or a warm, crusty piece of bread to generously sop up every last drop of that delectable gravy, this dish promises an authentic slow cooking experience, perfected and made easy.
Melt-in-Your-Mouth Braised Beef Stew
For many, including myself, the rich aroma of braised beef stew instantly evokes cherished memories. I fondly recall Sundays at my grandmother’s house, where a large, bubbling pan of beef steak simmered on the stove for hours. The air was thick with the most wonderful, mouth-watering scent, a prelude to the tender feast that awaited. Her beef was always so incredibly soft it simply disintegrated, and that unforgettable gravy was generously poured over everything – from crispy fries to fluffy boiled potatoes, or simply dipped with a thick slice of fresh bread. It was pure, unadulterated nostalgia, a taste of home and tradition that I’ve carried with me.
Today, I wanted to recreate that same heartwarming experience, but with the added convenience that modern life often requires. Enter the slow cooker – my secret weapon for achieving those old-fashioned, fall-apart beef steaks with minimal effort and maximum flavor. The beauty of this method is its simplicity: you set it, forget it, and let time work its magic, transforming humble ingredients into something truly extraordinary. While the slow cooker diligently works away, you’re free to tackle other tasks – or perhaps, like me, write a blog post sharing this very recipe! This hands-off approach ensures a consistently perfect result every time, making it an ideal meal for busy weeknights or leisurely weekend gatherings.
What Do You Need? Essential Ingredients & Tips
To embark on this culinary journey, you’ll need a few key ingredients, each playing a vital role in crafting the rich flavors of our Sukadelapjes. The full list is detailed in the recipe card below, but here are some essential tips to help you select and substitute wisely:
- Blade steaks (Sukadelapjes): This cut, also known as chuck blade roast or simply chuck steak, is ideal for slow cooking. It’s rich in connective tissue and marbling, which breaks down beautifully over a long, slow braise, resulting in exceptionally tender, moist, and flavorful meat. The collagen melts into gelatin, enriching the sauce and giving the beef its signature “fall-apart” quality. If blade steaks aren’t available, **chuck roast**, **round roast**, or **tri-tip roast** are excellent alternatives, as they also benefit from low-and-slow cooking. Always bring your meat to room temperature before cooking for more even results.
- Balsamic vinegar: More than just an acidic component, balsamic vinegar introduces a complex, slightly sweet, and tangy depth to the sauce. Its rich, aged flavor profile complements the savory beef and dark beer beautifully. For substitutions, **apple cider vinegar** will offer a sharper, fruitier tang, while **red wine vinegar** will provide a robust, more traditional acidity.
- Dark beer: This is a cornerstone ingredient for classic Dutch Sukadelapjes, imparting a distinctive malty, slightly sweet, and deeply caramelized flavor to the gravy. Stout, porter, or a Belgian dubbel work exceptionally well, adding layers of complexity. If you prefer to avoid alcohol, simply omit the beer and substitute with an equal amount, or even ½ cup (120 ml), of extra **beef stock** or **non-alcoholic dark beer** to maintain the liquid balance. You might consider adding a dash of soy sauce or Worcestershire sauce for an extra umami boost if omitting beer.
- Apple Butter (or Apple Syrup): This unique ingredient is a game-changer, adding a subtle sweetness and a fruity tang that balances the richness of the beef and beer. It contributes to the sauce’s body and provides a quintessential Dutch flavor element. If you can’t find apple butter, a concentrated **apple syrup** (like appelstroop in Dutch cuisine) or even a spoonful of **apple sauce** with a pinch of brown sugar could work in a pinch.
- Bread and Mustard: This might seem an unusual addition, but spreading bread with mustard and placing it atop the stew is a traditional Dutch method. The bread effectively absorbs the excess fat and flavors, eventually dissolving into the sauce to act as a natural thickener, while the mustard adds a subtle, piquant kick that complements the rich gravy. Don’t skip this step – it’s part of the magic!
Preparation in 4 Steps: Your Guide to Slow Cooker Perfection
Preparing these slow-cooked Dutch Sukadelapjes is incredibly straightforward, largely thanks to the ‘set it and forget it’ nature of the slow cooker. Follow these four simple steps for a dish that tastes like it’s been simmering for days.
- Step 1: Lay the Foundation. Begin by placing the thinly sliced onions and fragrant pressed garlic cloves evenly across the bottom of your slow cooker. This creates an aromatic bed for the meat, infusing it with flavor from the very start. Ensure your blade steaks have come to room temperature – this helps them cook more evenly and retain moisture. Generously season both sides of the beef with salt and freshly ground black pepper. This initial seasoning is crucial for building deep flavor. Then, nestle the seasoned beef steaks directly on top of the onion and garlic layer in the slow cooker.
- Step 2: Add the Liquid Gold. Now it’s time to introduce the rich braising liquids and herbs. Pour the dark beer (or extra stock if omitting alcohol), robust beef stock, sweet-tart apple butter, and complex balsamic vinegar directly over the meat and aromatics in the slow cooker. These liquids will form the base of your incredibly flavorful gravy. Add the bay leaves and fresh sprigs of thyme, gently pushing them down into the liquid. Give everything a gentle stir to ensure all the flavors are well combined and the meat is partially submerged in the liquid.
- Step 3: The Traditional Topping & Slow Cook. Take your slices of bread and spread a generous layer of mustard on one side of each slice. This mustard-coated bread is then carefully placed, mustard-side down, directly on top of the meat in the slow cooker. As mentioned, this traditional Dutch technique allows the bread to absorb excess fat and gradually dissolve into the sauce, enriching it and helping it thicken naturally. Once the bread is in place, secure the lid on your slow cooker, set it to the low setting, and let it cook for a glorious 7 ½ hours. This long, slow cooking time is essential for the blade steaks to become incredibly tender.
- Step 4: Thicken & Serve. After 7 ½ hours, your kitchen will be filled with an amazing aroma, and the beef will be wonderfully tender. Carefully remove the cooked beef from the slow cooker and transfer it to a separate plate; it might be so tender that it falls apart as you lift it. Now, prepare a simple cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Pour this mixture into the rich sauce remaining in the slow cooker and stir well to combine, ensuring no lumps. Return the tender beef back into the slow cooker, allowing it to re-immerse in the flavorful liquid. Change the slow cooker setting to high and continue cooking for another 30 minutes. During this final stage, the cornstarch will work its magic, thickening the gravy to a perfect, luscious consistency, and the meat will become even more incredibly soft, absorbing every last bit of flavor. Your ultimate comfort meal is now ready to enjoy!
What Do You Serve With It? Perfect Pairings for Sukadelapjes
The beauty of these Slow Cooker Dutch Sukadelapjes lies not only in their incredible flavor but also in their versatility. The rich, savory beef and gravy pair wonderfully with a variety of side dishes, creating a truly satisfying meal. Here are some of our favorite accompaniments:
- Creamy Mashed Potatoes: This is arguably the most classic and perfect pairing. The smooth, buttery mashed potatoes provide a fantastic canvas for the rich, thick gravy, allowing you to enjoy every drop of its robust flavor. Try our Garlic & Shallot Mashed Potatoes for an elevated twist that complements the stew beautifully.
- Fresh Vegetables: To balance the richness of the beef, a fresh or lightly cooked vegetable side is always a good idea. Consider:
- Green Beans: Simple steamed or sautéed green beans with herb breadcrumbs add a touch of freshness and texture.
- Braised Red Cabbage with Apples: A traditional accompaniment in Dutch cuisine, our braised red cabbage with apples and balsamic offers a sweet-and-sour contrast that is simply divine with the savory beef.
- Chicory and Apple Salad: For something lighter and brighter, a crisp fresh chicory salad with apples, walnuts, and raisins provides a refreshing counterpoint to the hearty stew.
- Crusty Bread: A must-have! A rustic, crusty piece of baguette or a hearty artisan bread is absolutely essential for soaking up every last bit of that incredibly flavorful gravy. It’s a simple pleasure that completes the meal.
- Other Ideas: Beyond these classics, you could also serve Sukadelapjes with buttered noodles, polenta, or even a simple side of roasted root vegetables for an extra layer of earthy goodness.
We hope you’ll love making and savoring this incredible Slow Cooker Dutch Sukadelapjes recipe as much as we do. There’s truly nothing quite like a meal that offers such deep comfort with so little effort.
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📖 Recipe
RECIPE CARD
Andréa
Pin Recipe
Ingredients
- 1 onion, in rings
- 2 cloves garlic, pressed
- 2 pounds blade steaks, room temperature
- salt and pepper, to taste
- 4 sprigs fresh thyme
- 2 bay leaves
- ½ cup dark beer
- 1 cup beef stock
- 1 tablespoon apple butter
- 1 teaspoon balsamic vinegar
- 3 slices bread
- 1 tablespoon mustard
- 1 tablespoon cornstarch
- 2 tablespoons water
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
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Place the onion rings and pressed garlic in the bottom of the slow cooker.1 onion, 2 cloves garlic
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Flavor the blade steaks with salt and pepper and place the meat on the onion and garlic.2 pounds blade steaks, salt and pepper
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Add the sprigs of thyme and the bay leaves.4 sprigs fresh thyme, 2 bay leaves
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Pour the dark beer and beef stock over the meat.½ cup dark beer, 1 cup beef stock
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Stir the apple butter and balsamic vinegar into the liquid in the slow cooker.1 tablespoon apple butter, 1 teaspoon balsamic vinegar
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Spread the slices of bread with mustard.3 slices bread, 1 tablespoon mustard
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Place the slices of bread with the mustard side down on the meat.
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Close the slow cooker with the lid.
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Cook the meat on low for 7 ½ hours.
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Remove the meat from the slow cooker and set aside.
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Mix the cornstarch with the water to form a paste.1 tablespoon cornstarch, 2 tablespoons water
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Stir this mixture into the sauce in the slow cooker.
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Return the meat to the slow cooker.
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Cook on high for another 30 minutes to thicken the sauce.
Notes
- Method: Before adding liquids, you might want to brown the beef steaks on all sides in a little oil in the Dutch oven first. This adds an extra layer of flavor (the Maillard reaction).
- Simmering: After assembling all the ingredients as per steps 1 and 2, bring the liquid to a gentle simmer on the stovetop. Then, cover the Dutch oven tightly and transfer it to a preheated oven set to 300°F (150°C). Let it braise for 3-4 hours, or until the meat is fork-tender. Check periodically to ensure there’s enough liquid.
2. Want a larger portion? With most recipes, simply doubling or tripling ingredients works fine, but slow cooker liquids need a little more care. If you double the weight of meat, it’s generally best to add only ¼ to â…“ cup (60-100 ml) extra liquid, rather than doubling the liquid entirely. This prevents the stew from becoming too watery, as less liquid evaporates in a slow cooker compared to stovetop braising.
3. Are you in a hurry? If time is of the essence, you can set your slow cooker to the high setting and allow the meat to cook for approximately 6 hours. However, for the absolute best, most melt-in-your-mouth tenderness and deepest flavor development, we highly recommend sticking to the longer, low-and-slow cooking time. The longer the braise, the more effectively the tough connective tissues break down, resulting in an incomparably tender dish.
4. Storage
- Refrigerator: Once cooled, transfer the Sukadelapjes (meat and sauce) to an airtight container. It can be safely stored in the refrigerator for up to 2-3 days.
- Freezer: For longer storage, portion the cooled meat and sauce into freezer-safe airtight containers or heavy-duty freezer bags. It will keep well in the freezer for up to 3 months. For best quality, allow it to defrost slowly in the refrigerator overnight before reheating.
- Reheating: Gently reheat the meat and sauce on the stovetop over medium-low heat, stirring occasionally, until it is thoroughly heated through. You may need to add a splash of beef stock or water if the sauce has thickened too much during storage. It often tastes even better the next day!
Nutrition
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