Dutch Beef & Onion Stew (Hachee)

Zubereitung

Traditional hachee requires patience, but it is always a hit at the table. It’s delicious with mashed potatoes, fries, or rice and red cabbage.

1. Pat beef dry and season with salt and pepper. In a HexClad 8QT/7.5 L Hybrid Stock Pot, melt half of the butter over high heat. Add half of the beef and cook until browned all over, 6 to 8 minutes; remove from pan. Repeat with remaining butter and beef. 

2. Add onion to pan drippings and cook, stirring occasionally, until tender, about 8 minutes.

3. Return the beef to the pot and add the flour, stir to coat. Add vinegar and broth to the pot. Add bay leaves and cloves and bring to a boil over high heat.

4. Reduce heat to low, cover and simmer until beef is fork tender, about 2 hours to 2 hours and 30 minutes. Season with salt and pepper. Discard bay leaves and cloves and serve.

Tip: For a milder taste, add 1 to 2 tablespoons of dark brown sugar or apple syrup with the vinegar.