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Dutch Beef Stew: Hache

  • 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

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!

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