Dutch Beef Stew

Heat a generous amount of oil in a large cooking vessel over an elevated heat setting, medium-high heat being the ideal temperature. Sear the beef stew meat until it is uniformly browned on all sides, this process taking anywhere from 5 to 10 minutes. Add a pinch of salt and pepper to enhance the flavor. Next, pour in water, bring it to a rolling boil, decrease the heat level, cover the pot, and let it simmer over a low flame for 45 minutes.

In a separate cooking vessel, heat another tablespoon of oil over a lower heat setting, medium-low being the perfect temperature. Cook half of the onions until they are extremely tender and start to develop a rich, caramelized flavor, approximately 10 minutes. Combine the cooked onions with their uncooked counterparts in the pot containing the meat, along with a few added cloves and bay leaves. Let this mixture simmer for an additional 45 minutes, infusing the dish with a multitude of flavors. Season it with beef bouillon to add depth.

Once the meat is cooked through, introduce a splash of vinegar, sugar, and curry powder to give it a unique twist. Remove 1 tablespoon of liquid from the pot and mix it with a small amount of potato starch in another bowl to create a thickening slurry. Reintroduce the slurry back into the stew, stirring it in to thicken the mixture. Allow it to cook for 1 to 2 more minutes, resulting in a perfectly balanced dish.