Cookbook:Hachee (Dutch Beef Stew)

Ingredients

 * about 1 pound (450 g) stewing beef, cut in bite-sized pieces
 * about ¼ cup (30 g) flour
 * Salt, to taste
 * Pepper, to taste
 * 1 teaspoon butter or margarine
 * 3–4 large onions, sliced in rings
 * 5 whole cloves
 * 2 bay leaves
 * 1 cube of beef bouillon or 1 ½ tsp powdered stock, combined with 1 cup water
 * 1 cup (250 ml) warm water
 * 2 tbsp white vinegar
 * 1 bottle of dark beer or 12 ounces of beef stock

Procedure

 * 1) Combine flour, salt, and pepper. Dredge meat pieces in this mixture.
 * 2) Melt butter in heavy pan, add meat, and sear until lightly browned.
 * 3) Add onions and seasonings. Cook, stirring, until onions start to get translucent.
 * 4) Stir together water and bouillon cube/powder until well-dissolved. Add to meat/onion mixture along with vinegar and beer.
 * 5) Bring to a boil, then lower heat and let simmer about 3 hours until meat is tender. Stir occasionally to avoid scorching.
 * 6) Check seasoning, and add salt and pepper if needed.
 * 7) Serve over cooked rice.