Hachee (Dutch Beef Stew)

Ingredients

• 450 gBeef
• 30 gFlour
• 6 gSalt
• 2 gPepper
• 5 gButter
• 600 gOnion
• 0.5 gClove
• 2 pcsBay leaf
• 10 gBouillon cube
• 500 mlWater
• 30 mlVinegar
• 330 mlBeer
• 240 gRice

Instructions

1. 1

   Prepare

   • Mix flour, salt and pepper in a shallow dish.
   • Dredge beef pieces in the flour mixture, shaking off excess.
   • Peel and slice onions into rings. Prepare cloves and bay leaves.
   • Dissolve the beef bouillon cube in 250 ml warm water.
2. 2

   Sear

   • Heat butter in a heavy pot.
   • Sear the floured beef in batches until lightly browned; remove and set aside.
   • Sauté the onion rings in the remaining fat until translucent to lightly browned.
3. 3

   Braise

   • Return the beef to the pot with the onions. Add cloves and bay leaves.
   • Add the prepared bouillon (250 ml) and the additional 250 ml warm water.
   • Stir in vinegar and dark beer (or 350 ml beef stock instead of beer).
   • Bring to a boil, then reduce heat and simmer gently, covered, for about 3 hours until the meat is very tender. Stir occasionally.
4. 4

   Finish & Serve

   • Remove bay leaves and cloves.
   • Adjust seasoning with salt and pepper.
   • Serve the stew over cooked rice.