House recipe
🥩 Hachee
Stewing beef and a mountain of onions braised slowly with bay, cloves and a little vinegar, served with potatoes.
Allergens. Contains: Milk, Gluten, Sulphites. May contain, depending on the brands you buy: Celery, Gluten, Milk, Soy, Mustard.
This is based on the ingredient list only. Always check the labels of what you buy for “may contain” warnings.
Ingredients
- 600 g stewing beef, cut into large chunks
- 500 g onion, sliced into half moons
- 40 g butter
- 1 tbsp plain wheat flour
- 500 ml beef stock
- 2 tbsp red wine vinegar
- 1 tbsp brown sugar
- 2 bay leaves
- 4 cloves
- 800 g potatoes, peeled, to serve
- Salt, to taste
- Black pepper, to taste
Method
- Pat the beef dry, season and brown it in batches in the butter in a heavy casserole. Lift out.
- Add the onions and cook over medium heat for 15 minutes until soft and golden.
- Stir in the flour, then gradually add the stock, scraping up the browned bits.
- Return the beef with the vinegar, brown sugar, bay leaves and cloves. Cover and simmer very gently for 2½ hours until the meat falls apart.
- About 25 minutes before the end, boil the potatoes in salted water until tender.
- Remove the bay leaves and cloves, season the hachee to taste and serve over the potatoes.