Hachee (Dutch Beef & Onion Stew)

Name: How to cook Hachee (Dutch Beef & Onion Stew) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

Elyse Rose

Hachee (Dutch Beef & Onion Stew)

*if you don’t have juniper berries you can use: caraway seeds, cardamom, hickory or black pepper (I used black pepper) * if you don’t have cloves you can use all spice or cinnamon (I used all spice) * if you don’t have peppercorns just use a lot of fresh ground pepper from a grinder (that’s what I used)

Ingredient

1/-2 - 2lbs stew meat

3 TBS

butter

3-4

yellow onions, finely chopped

1/4 c

AP flour

4 cups

beef broth or stock

large bay leaves

cloves*

Juniper berries*

black peppercorns*

2 Tbs

red wine vinegar

3/4 tsp

salt

1/4 tsp

black pepper

Cooking instructions

* Step 1

Melt the butter in a Dutch oven over medium-high heat. Brown the beef on all sides, working in batches so as not to overcrowd. Transfer to a plate and set aside. Leave the browned bits in the pan (important for flavor). (I added a little salt & pepper to the meat).

* Step 2

Add the onions and some more butter if needed and cook until caramelized, about 25 minutes. Add the flour and stir until combined. Add the beef to the onions, stir to combine.

* Step 3

Cover with the beef stock just until covered. Add the seasonings and red wine vinegar, stir to combine.

* Step 4

Increase the heat and bring the stew to a boil. Reduce the heat to low, cover, and simmer for 2 1/2 hours. Uncover and simmer for another 30 minutes to further thicken the stew. Add salt, pepper and more red wine vinegar to taste. Discard the juniper berries, cloves, and bay leaves. Leave in or discard the peppercorns. Best served over mashed potatoes.