1/4 cup margarine or butter
2 pounds braising meat, sliced 1/2 inch thick (large chunks)
2 cups cold water
3 pounds carrots, peeled and diced or a mix of diced carrot and turnip
12 ounces onions, diced (about three medium)
3 pounds potatoes, peeled and quartered
1 tsp salt
1/2 tsp pepper
1 or 2 Dutch smoked sausages  (Mattesons)
Heat the fat in a crock pot or large pan until brown. 
Sear the meat on both sides till brown. Add water to just cover the meat
and simmer (covered) for approximately one (1) hour. 
Add carrots, onions and potatoes. Season with salt and pepper. 
Cover and simmer for about an hour more. Add the Dutch sausage on top 
during the last 15 minutes of cooking. Remove the meat and veggies; 
if there is enough liquid left, make gravy. Mash the vegetables 
together and put on plates. Put meat and sausage slices on top and 
serve with gravy. (Serves four to six) 
I like adding some turnip, leek and parsnip to the pan as well for extra flavour

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