DUTCH BEEF AND ONION STEW (HACHéE)

Dutch Beef and Onion Stew (Hachée) image

Provided by Vickie Parks

Categories Beef

Time 3h30m

Number Of Ingredients 13

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3 lb beef, cut into 1/2-inch cubes
3 Tbsp unsalted butter
3 large yellow onions, finely chopped
1/4 cup all-purpose flour
4 cups low-sodium beef broth
3 bay leaves
4 whole cloves
4 juniper berries
10 whole black peppercorns
2 cardamom pods (or 1/2 tsp ground cardamom)
2 Tbsp red wine vinegar
salt, to taste
black pepper, to taste

Steps:

1. Melt the butter in a Dutch oven over medium-high heat. Season the beef with salt and pepper, then brown the beef on all sides, working in batches so as not to overcrowd. Transfer browned beef to a plate and set aside. Leave the browned bits in the pan.
2. Add the onions to the Dutch oven, adding more butter if needed, and cook until onions are caramelized, about 20 minutes. Add the flour and stir until combined. Add the browned 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.
3. Increase the heat and bring the stew to a boil. Once it reaches a boil, reduce heat to low. Cover Dutch oven, and let it simmer for 2½ hours.
4. Uncover, season to taste with additional salt, pepper and red wine vinegar. Let simmer for another 30 minutes to further thicken the stew.
5. Serve immediately over mashed potatoes, and add a side of braised red cabbage.