Dutch Hachee Stew
338kcal
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 3 large onions, thinly sliced
- 2 tbsp vegetable oil
- 2 tbsp all-purpose flour
- 2 tbsp brown sugar
- 2 cups beef broth
- 1 cup red wine
- 2 bay leaves
- 4 whole cloves of garlic
- 1 tsp dried thyme
- Salt and pepper, to taste
Equipment
- Dutch oven or heavy-bottomed pot
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Wooden spoon or spatula
- serving dishes
Method
- Preheat a Dutch oven or a heavy-bottomed pot over medium heat. Add the vegetable oil and heat until shimmering.
- Add the beef cubes and season with salt and pepper. Brown the beef on all sides for about 8-10 minutes. Remove the beef from the pot and set aside.
- Add the onions to the pot and cook until softened, stirring occasionally for about 8-10 minutes.
- Add the flour and brown sugar to the onions, and stir until the flour is well incorporated.
- Gradually pour in the beef broth and red wine while stirring constantly. Add the bay leaves, cloves, and thyme. Bring the mixture to a simmer and stir until the sauce thickens.
- Add the beef back to the pot, stir to combine with the sauce, and cover with a lid. Reduce the heat to low and let the stew simmer for 2-3 hours or until the beef is tender.
- After 2-3 hours, remove the bay leaves and cloves, and adjust the seasoning with salt and pepper.
- Serve hot with mashed potatoes or crusty bread.
Nutrition
Serving1servingCalories338kcalCarbohydrates18gProtein29gFat14gSaturated Fat4gCholesterol81mgSodium432mgPotassium685mgFiber2gSugar10g