Hachee (Beef and onion stew)
This is the dish I had almost every every week during my first my time growing up in the Netherlands. It is a recipe which has been in my family for generation as it has dutch heritage. I think the way that the meat is cook and the style which it is served in is unique also excuse to use braised cabbage as a side dish! The leftover are also even better the next day after the flavours have had time to meld.
- Melt the butter in an oven over medium-high heat. Brown the beef on all sides, working in batches so as not to overcrowd. Transfer to a plate and set aside. Leave the browned bits in the pan (important for flavor).
- Add the onions and some more butter if needed and cook until caramelized, about 25 minutes. Add the flour and stir until combined. Add the 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.
- Increase the heat and bring the stew to a boil. Reduce the heat to low, cover, and simmer for 2½ hours. Uncover and simmer for another 30 minutes to further thicken the stew. Add salt, pepper and more red wine vinegar to taste.
- Serve with mashed potatoes and braised red cabbage.