Hachee (Dutch Beef and Onion Stew)

• 40 g Unsalted butter
• 4 medium Yellow onion
• 900 g Beef stew meat
• 25 g Plain flour
• 30 ml Red wine vinegar
• 600 ml Beef stock
• 2 pieces Bay leaves
• 4 pieces Whole cloves
• ½ tsp Black pepper
• 1 ½ tsp Fine sea salt

1. Peel the onions and slice them into thin half-moons. Pat the beef dry and season with the black pepper and 1 tsp of the fine sea salt.
2. Melt the unsalted butter in a Dutch oven over medium heat. Add the onions and cook for 10 to 12 minutes, stirring often, until softened and lightly golden at the edges.
3. Increase the heat to medium-high and add the beef. Cook for 6 to 8 minutes, turning, until the meat is browned in places; it does not need to be fully cooked through.
4. Sprinkle over the plain flour and stir for 1 minute so it coats the meat and onions. Pour in the red wine vinegar and scrape up any browned bits from the base of the pot.
5. Add the beef stock, bay leaves, cloves, and the remaining 0.5 tsp fine sea salt. Bring to a gentle simmer, then reduce the heat to low, cover, and cook for 1 hour 45 minutes, stirring every 20 to 30 minutes, until the beef is very tender and the onions have melted into the sauce.
6. Taste and adjust seasoning with a little more fine sea salt if needed. Serve hot, spooning plenty of the onion-rich gravy over each portion.

Made this recipe? Rate it — a comment is optional.