Dutch Beef Stew: Hache

search

Dutch Beef Stew: Hache

Ingredients

  • 2 lbs. stew meat or round steak cut into 1" cubes
  • 2 Tbls. cooking oil/bacon grease, more if needed
  • 4 medium onions, chopped
  • 2 Tbls. all-purpose flour
  • 2 Tbls. vinegar
  • 2 bay leaves
  • 5 cloves, broken, or 1/2 teas. powdered cloves
  • 2 teas. salt
  • 1 Tbls. Worcestershire sauce
  • 2 cups. hot water, more if needed*
  • 4 to 6 large boiled potatoes, halved
  • 1/4 cup chopped fresh parsley

Instructions

Saute the onions in oil or grease until they are limp and golden. Remove them to a 2 1/2 qt. Dutch oven with a lid. In the same fat, brown the meat and add to the onions. Sprinkle the meat/onion mixture with flour and stir it in. Stir in vinegar, bay, cloves, salt, and Worcestershire. Add water just to cover, put lid on and simmer 1 1/2 to 2 hours or until meat is fork tender. Skim off fat; check seasonings. Add potatoes. Pour into 9x12 inch baking dish to serve. Sprinkle with parsley. Serves 4. Beef stock can be sub. for water for a richer dish; but if you do, cut the salt back. This is a Dutch recipe, traditionally served (I believe) with beer, black bread, boiled potatoes, and red cabbage. It's a little spicy, very simple, and extremely good!

Your Recently Viewed Recipes

Leave a Comment

Rate

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Close Window