Hachee (Dutch Beef and Onion Stew)

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Cut 500 g beef into cubes, season with salt and sear on all sides in a saucepan over a high heat, then remove.

2. 2

   Slice 500 g onions into rings and sweat in the pan juices until translucent, then dust with 1 tbsp flour.

3. 3

   Deglaze with 500 ml stock and 2 tbsp vinegar, then add the meat, 2 bay leaves and 3 whole cloves.

4. 4

   Cover and braise for 1.5 hours, until the meat falls apart and the sauce has thickened.

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