Cookbook:Hachee (Dutch Beef Stew)

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Cookbook | Ingredients | Recipes

Ingredients[edit | edit source]

  • about 1 pound (450 g) stewing beef, cut in bite-sized pieces
  • about ¼ cup (30 g) flour
  • Salt, to taste
  • Pepper, to taste
  • 1 teaspoon butter or margarine
  • 3 or 4 large onions, sliced in rings
  • 5 whole cloves
  • 2 bay leaves
  • 1 cube of beef bouillon or 1 ½ tsp powdered stock, combined with 1 cup water
  • 1 cup (250 ml) warm water
  • 2 tbsp white vinegar
  • 1 bottle of dark beer or 12 ounces of beef stock

Procedure[edit | edit source]

  1. Mix flour, salt, and pepper. Dredge meat pieces in this mixture.
  2. Melt butter in heavy pan, add mat, and sear until lightly browned.
  3. Add onions and seasonings. Cook, stirring, until onions start to get transparent.
  4. Stir together water and bouillon cube/powder until well dissolved. Add to meat/onion mixture along with vinegar and beer.
  5. Bring to a boil, then lower heat and let simmer about 3 hours until meat is tender. Stir occasionally to avoid scorching.
  6. Check seasoning, and add salt and pepper if needed.
  7. Serve over rice.