Cookbook:Hachee

Cookbook | Ingredients | Recipes

Ingredients

• about 1 pound (450g) stewing beef
• about 1/4 cup (30g) flour
• salt
• pepper
• 1 teaspoon butter or margarine
• 3 or 4 large onions, cut in rings
• 5 whole cloves
• 2 bay leaves
• 1 cube of beef stock or 1 1/2 tsp powdered stock
• 1 cup (250ml) warm water
• 2 tbsp white vinegar
• 1 bottle of dark beer

Procedure

1. Make sure beef is in bite size pieces, cut if you have to. Mix flour and salt & pepper to taste. Dredge meat in flour.
2. Melt butter in heavy pan, sear meat till lightly browned.
3. Add onions and seasonings. Stir until onions are starting to get transparent.
4. Stir together water and stock, til the stock has dissolved. (or use 1 cup beef stock). Add to meat/onion mixture along with vinegar and beer. (Can use stock in place of beer)
5. Bring to a boil then lower heat and let simmer til meat is tender, about 3 hours. Stirring occasionally to avoid scorching. Check seasoning add salt and pepper if needed.
6. Serve over rice. enjoy