Hachee (Dutch Beef Stew)
Hachee is a Dutch beef and onion stew that gets its character from slow simmering rather than a long ingredient list. Three or four large onions melt into the sauce, while cloves and bay leaves add a warm, savory edge. Dark beer and a splash of white vinegar give it a gentle sourness that keeps the rich beef from tasting heavy. Serve it over rice and let the pot do the work for about three hours.
Instructions
Mix the flour with salt and pepper in a shallow dish. Toss the beef pieces in the mixture until each one has a light coat.
Melt the butter in a heavy pan and add the beef. Sear it, turning the pieces, until they are lightly browned on the outside.
Add the onion rings, cloves and bay leaves to the pan. Cook, stirring, until the onions begin to turn translucent.
Dissolve the bouillon in the warm water, stirring until no lumps remain. Pour it over the meat and onions, then add the vinegar and the beer.
Bring the pan to a boil, then turn the heat down and let it simmer for about 3 hours. Stir now and then so nothing scorches on the bottom. The stew is ready when the beef is tender.
Taste the sauce and add more salt and pepper if it needs it. Spoon the stew over cooked rice to serve.
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