Post by carnation037 on Nov 11, 2002 21:17:24 GMT -6
Dutch Beef Onion Stew
1 lb. beef cubes
2 lbs. onions, sliced and halved
1 red bell pepper, sliced
1 hachee tablet
(If you are lucky and live near a Dutch store, you might be
able to find a hachee tablet there. If not, don't worry about
it, the recipe will still be great!)
salt/pepper to taste
dash of ground cloves
2 large bay leaves
1 tbsp. worcestershire sauce
2 tbsp. vinegar
Put hachee tablet in 1 c. of boiling water. Let sit until broken up or soft.
Lightly saute the onion rings in butter or oil until transparent.
Remove from pan.
Brown the beef, lightly salting and peppering the meat.
Put onions back in, with the sliced red bell pepper.
Add bay leaves, worcestershire sauce, hachee mixture and vinegar.
Let simmer for 4 or 5 hours, stirring occasionally.
(1 1/2 - 2 hours is OK but I like to let mine simmer all afternoon).
If you like to have a lot of juice too, add a little beef bouillon as it simmers.
Serve with mashed potatoes, rice or noodles.
1 lb. beef cubes
2 lbs. onions, sliced and halved
1 red bell pepper, sliced
1 hachee tablet
(If you are lucky and live near a Dutch store, you might be
able to find a hachee tablet there. If not, don't worry about
it, the recipe will still be great!)
salt/pepper to taste
dash of ground cloves
2 large bay leaves
1 tbsp. worcestershire sauce
2 tbsp. vinegar
Put hachee tablet in 1 c. of boiling water. Let sit until broken up or soft.
Lightly saute the onion rings in butter or oil until transparent.
Remove from pan.
Brown the beef, lightly salting and peppering the meat.
Put onions back in, with the sliced red bell pepper.
Add bay leaves, worcestershire sauce, hachee mixture and vinegar.
Let simmer for 4 or 5 hours, stirring occasionally.
(1 1/2 - 2 hours is OK but I like to let mine simmer all afternoon).
If you like to have a lot of juice too, add a little beef bouillon as it simmers.
Serve with mashed potatoes, rice or noodles.