HACHEE

Hachee image

Hachee is a wonderful Dutch beef stew that is traditionally served with boiled or mashed potatoes and red cabbage with apple, or with boiled rice and green beans.

Provided by Jen Germer

Categories Soups, Stews and Chili Recipes Stews Beef

Time 4h35m

Yield 8

Number Of Ingredients 10

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Ingredients

2 pounds rib-eye steak, trimmed of fat and cubed
¼ cup all-purpose flour
salt and freshly ground black pepper to taste
5 tablespoons sunflower seed oil
5 medium onions, halved and sliced
¼ cup butter
1 quart beef stock, or more as needed
4 large bay leaves
6 whole cloves
¼ cup red wine

Steps:

Sprinkle cubed rib-eye with flour until completely coated. Season with salt and pepper.
Heat oil in a heavy, cast iron casserole over medium-high heat. Add rib-eye in batches to the hot oil and cook on all sides until browned, about 5 minutes per batch. Remove seared cubes before adding the next batch, but reuse the same oil.
Once meat is cooked, add onions and butter to the casserole. Reduce heat to low and cook until onions are softened, about 10 minutes. Return meat to the casserole along with 1 quart beef stock, bay leaves, and cloves; stir to combine and bring to a boil. Reduce heat and simmer for 2 hours, stirring every 30 minutes. Mix in red wine and add more stock if liquid is low. Cook for 2 more hours, stirring every so often, until beef is fork-tender.

Nutrition Facts : Calories 348.8 calories, Carbohydrate 11.8 g, Cholesterol 55.8 mg, Fat 25.7 g, Fiber 1.8 g, Protein 15.8 g, SaturatedFat 9 g, Sodium 81.1 mg, Sugar 4.4 g