Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to becky sims      

Recipe Categories:

    Dutch Beef Stew: Hache

    Source of Recipe


    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.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |