Dutch Beef & Onion Stew - Hachée
You will need:
- 2 pounds beef, cubed in 3 cm pieces, blotted dry with paper towel, lightly seasoned with salt and pepper
- 3 tablespoons butter
- 2 pounds yellow onions, coarsely chopped
- 2 tablespoons all-purpose flour
- 1 liter beef stock
- 3 large bay leaves
- 4 cloves
- 10 black peppercorns
- 2 tablespoons red wine vinegar
- salt & freshly ground black pepper
This is how to cook it:
- 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).
- 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
- Add the seasonings and red wine vinegar, stir to combine
- Cover with the beef stock just until covered.
- Increase the heat and bring to a boil.
- Reduce the heat to low, cover, and simmer for 2½ hours.
- Uncover and simmer for another 30 minutes to further thicken the stew.
- Add salt, pepper and more red wine vinegar to taste.
- Serve with floury potatoes and a vegetable of your own choice - braised red cabbage is a traditional combination