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    Dutch Beef Stew: Hache


    Source of Recipe


    www

    Recipe Introduction


    This is a Dutch recipe, traditionally served (I believe) with beer,
    black bread, boiled potatoes, and red cabbage. It's a little spicy,
    very simple, and extremely good!


    2 lbs. stew meat or round steak cut into 1" cubes
    2 Tbls. cooking oil/bacon grease, more if needed
    4 medium onions, chopped
    2 Tbls. all-purpose flour
    2 Tbls. vinegar
    2 bay leaves
    5 cloves, broken, or 1/2 teas. powdered cloves
    2 teas. salt
    1 Tbls. Worcestershire sauce
    2 cups. hot water, more if needed*
    4 to 6 large boiled potatoes, halved
    1/4 cup chopped fresh parsley

    Saute the onions in oil or grease until they are limp and golden.
    Remove them to a 2 1/2 qt. Dutch oven with a lid. In the same fat,
    brown the meat and add to the onions. Sprinkle the meat/onion
    mixture with flour and stir it in. Stir in vinegar, bay, cloves,
    salt, and Worcestershire. Add water just to cover, put lid on and
    simmer 1 1/2 to 2 hours or until meat is fork tender. Skim off
    fat; check seasonings. Add potatoes. Pour into 9x12 inch baking
    dish to serve. Sprinkle with parsley. Serves 4.

    Beef stock can be sub. for water for a richer dish; but if you
    do, cut the salt back.


 

 

 


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