Dutch Hache Stewed Meat 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.

DUTCH OVEN BEEF STEW

Steps:

• Stir flour, paprika, salt, and pepper together in a medium bowl. Add beef and toss until coated with flour mixture.
• Heat oil in a cast iron Dutch oven or large pot over medium-high heat. Add beef and sear until well browned, 2 to 3 minutes per side. Stir in broth, potatoes, mushrooms, carrots, onion, celery, Worcestershire sauce, garlic, and bay leaves and cover.
• Reduce heat to low, and simmer, stirring occasionally, until meat and vegetables are tender, about 2 1/2 hours.

DUTCH HACHE - STEWED MEAT

Steps:

• Brown the onions in the butter or oil.
• Add flour, mix well and cook 1 minute.
• Add beef broth and bring to a boil.
• Add all other ingredients.
• Lower heat to simmer and cook for at least one hour or until meat is tender.
• Adjust seasoning if necessary. You may want more salt.
• Serve over mashed potatoes, with cooked cabbage on the side.

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.

STEW MEAT

Steps:

• Mix together french onion and cream of mushroom soups in a 2 1/2 qt casserole dish.
• Add stew meat raw, making sure that all the meat is covered by the soup (it browns and cooks in the oven with the soups).
• Cover and place in 350 degree oven for 3 hours.
• Serve over steamed rice or noodles with a salad.
• This recipe doubles or triples easily (just add one can of either soup per extra pound of meat).
• I usually make extra and freeze it for another night.

DUTCH OVEN BEEF STEW

Steps:

• In a large bowl, combine 4 tablespoons flour, salt if desired and 1/4 teaspoon pepper. Add beef, a few pieces at a time, and turn to coat. , In a Dutch oven over medium-high heat, brown beef in oil in batches. Remove and set aside. Add onion to the pan and cook until tender. Add garlic; cook 1 minute longer. Stir in remaining flour and pepper until blended. Gradually stir in broth. Add the beef, tomatoes and thyme. Cover and bake at 350° for 1-1/4 hours. , Add the potatoes and carrots. Cover and bake 1 hour longer or until meat and vegetables are tender. Stir in peas; cover and let stand for 5 minutes before serving.