Dutch Beef And Onion Stew Hachée Food

HACHEE (DUTCH BEEF & ONION STEW)

Steps:

• Melt the butter in a Dutch oven over medium-high heat. Brown the beef on all sides, working in batches so as not to overcrowd. Transfer to a plate and set aside. Leave the browned bits in the pan (important for flavor).
• Add the onions and some more butter if needed and cook until caramelized, about 25 minutes. Add the flour and stir until combined. Add the beef to the onions, stir to combine, and cover with the beef stock just until covered. Add the seasonings and red wine vinegar, stir to combine.
• Increase the heat and bring the stew to a boil. Reduce the heat to low, cover, and simmer for 2 1/2 hours. Uncover and simmer for another 30 minutes to further thicken the stew. Add salt, pepper and more red wine vinegar to taste. Discard the juniper berries, cloves, and bay leaves. Leave in or discard the peppercorns.
• Serve with mashed potatoes and braised red cabbage.

HACHEE (DUTCH BEEF STEW)

Steps:

• Heat 1 tablespoon oil in a pot over medium-high heat and cook beef stew meat until browned on all sides, 5 to 10 minutes. Season with salt and pepper. Pour in water, bring to a boil, reduce heat, over, and simmer over low heat for 45 minutes.
• Heat 1 tablespoon oil in a skillet and cook onions over medium-low heat until they are very soft and are starting to caramelize, about 10 minutes. Add sauteed onions and uncooked onions to the pot with the meat and simmer for 45 more minutes. Season with beef bouillon.
• When meat is cooked through, season with vinegar, sugar, and curry powder. Remove 1 tablespoon of liquid and stir together with potato starch in a small bowl to make a slurry. Add slurry back to the stew to thicken. Cook for 1 to 2 more minutes.

HACHEE: OLD-FASHIONED DUTCH BEEF STEW WITH ONIONS

Steps:

• Prepare the Ingredients
• Cut the meat in 2.5cm x 2.5cm (1" x 1") chunks.
• Peel the onion, cut it in half, and slice each half in ½cm slices (3/16").
• Make a sachet from cheesecloth, with the bay leaves and cloves in it. You can skip this step if you do not have any cheesecloth and just add the ingredients to the stew. However, while it's easy to remove the bay leaves, you'll have to warn your guests that there are cloves in the stew.
• Mix the flour, a pinch of salt, and some freshly grated pepper. Toss the chunks of beef in the flour, make sure all pieces are evenly coated.
• Making the stew
• Preheat your oven to 150ºC (300ºF), and over a low flame, warm up your beef broth.
• Heat one tablespoon of oil over high heat in your Dutch oven. Once the oil is shimmering, and near its smoke point, add half the beef, and brown it on all sides.
• Remove the browned pieces of beef from the pot, and put them on a plate. Add another tablespoon of oil, and bring it to temperature. Add the rest of the beef, and brown it on all sides. When done, remove it from the pan, and add it on the plate with the other browned beef.
• Lower the heat to medium, and add butter. Start scraping up some of the browned pieces at the bottom of the pot. Once the butter is melted, add all the onions. Stir the onions occasionally, until they are glassy.
• Add the meat, the sachet, the vinegar, and the warm broth. Stir, and bring to a gentle boil.
• Once the pot reaches a boil, cover it with a lid, and put it in the oven for 2 hours.
• After 2 hours, remove the pot from the oven, and add the apple butter. If the stew seems dry, add more broth.
• Leave the pan uncovered, and put it in the oven for another 1 hour. Check it from time to time to make sure the stew doesn't get too dry, or if the liquid is evaporating too quickly. Simply put the lid back on it. You can also add a bit more broth if necessary.
• Serving
• If you put the bay leaves and cloves in a sachet, simply remove the sachet. If you put them in the stew without a sachet, fish them out. This tastes great with mashed potatoes, or even hutspot.

SAVORY BEEF AND ONION STEW (HACHéE)

Steps:

• Brown the onions and the flour in the butter in a saucepan.
• Add stock gradually, stirring all the time. Add bay leaves and cloves and simmer for five minutes with the lid on the pan.
• Add the vinegar and the diced meat.
• Simmer for another hour.
• Mix the cornflour with a little water. Add this to the stew to thicken the sauce. Simmer for five minutes, stirring continuously.
• Make it to taste with a little pepper and Worcestershire sauce.
• Serve with mashed or boiled potatoes and red cabbage with this dish.

BEEF, PORCINI AND ONION STEW

Steps:

• Pour ½ cup hot water over dried mushrooms in small bowl.
• Let stand for ½ an hour.
• Drain; reserving liquid.
• Strain liquid through a fine sieve lined with damp kitchen towel.
• Combine liquid and mushrooms.
• Heat oil in large Dutch oven over high heat.
• Add beef and bones in batches and brown well, turning frequently.
• Transfer beef and bones to large bowl with a slotted spoon.
• Add onions to pot.
• Reduce heat to medium and saute until transparent, about 10 minutes.
• Return beef and bones and any juices that have accumulated to pot.
• Add wine, bay leaves, cloves and salt.
• Boil until wine is reduced by half, about 10 minutes.
• Mix in tomato paste and mushrooms with their liquid.
• Simmer 5 minutes.
• Add chicken broth.
• Bring mixture to boil; reduce heat.
• Cover and simmer gently until meat is tender, stirring occasionally, about 2 hours.
• Uncover and simmer until sauce is thick and chunky, about 25 minutes longer.
• Remove cloves and bay leaves (can be prepared 1 day ahead to this point).
• Serve with potato gnocchi and a green salad.