Hachee (Dutch Beef Stew)
Source and licence
"Hachee (Dutch Beef Stew)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Hachee_(Dutch_Beef_Stew), revision 4518623), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Hachee_(Dutch_Beef_Stew)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518623
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Netherlands. Associated with Netherlands by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 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
- 3–4 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
Method
- Combine flour, salt, and pepper. Dredge meat pieces in this mixture.
- Melt butter in heavy pan, add meat, and sear until lightly browned.
- Add onions and seasonings. Cook, stirring, until onions start to get translucent.
- Stir together water and bouillon cube/powder until well-dissolved. Add to meat/onion mixture along with vinegar and beer.
- Bring to a boil, then lower heat and let simmer about 3 hours until meat is tender. Stir occasionally to avoid scorching.
- Check seasoning, and add salt and pepper if needed.
- Serve over cooked rice.