Ingredients with Measurements:
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 2 large onions, sliced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp apple cider vinegar
- 2 bay leaves
- 2 tsp dried thyme
- 2 tsp brown sugar
- 2 apples, peeled and sliced
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. Heat the vegetable oil in a Dutch oven over medium-high heat.
3. Add the beef cubes and brown on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
4. Add the sliced onions to the pot and sauté until softened, about 5 minutes.
5. Add the minced garlic and sauté for another minute.
6. Sprinkle the flour over the onions and garlic and stir to combine.
7. Gradually pour in the beef broth and red wine, stirring constantly to avoid lumps.
8. Add the apple cider vinegar, bay leaves, thyme, brown sugar, and salt and pepper to taste.
9. Return the beef to the pot and stir to combine.
10. Arrange the sliced apples on top of the beef mixture.
11. Cover the pot with a lid and transfer to the preheated oven.
12. Bake for 2-3 hours, or until the beef is tender and the sauce has thickened.
13. Remove the pot from the oven and discard the bay leaves.
14. Serve hot with mashed potatoes or crusty bread.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
5. Temperature:
325°F
Serving size:
4-6 servings
Nutritional information:
Calories: 420
Fat: 18g
Carbohydrates: 20g
Protein: 40g
Sodium: 480mg
Sugar: 10g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef stew meat or lamb shoulder.
- Red wine can be substituted with beef broth or apple juice.
- Apple cider vinegar can be substituted with red wine vinegar or balsamic vinegar.
- Dried thyme can be substituted with dried rosemary or oregano.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add sliced carrots and celery to the pot for extra vegetables.
- Use pears instead of apples for a different flavor profile.
- Add a tablespoon of mustard to the sauce for a tangy kick.
- Make it vegetarian by substituting the beef with mushrooms and using vegetable broth instead of beef broth.
Tips and tricks:
- For a deeper flavor, marinate the beef in red wine and herbs overnight before cooking.
- Use a sharp knife to cut the beef into even cubes for even cooking.
- Don't skip the step of browning the beef before cooking, as it adds flavor to the dish.
- If the sauce is too thin, remove the lid and simmer on the stovetop until it thickens.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the hachee in a pot on the stovetop over medium heat until heated through.
Presentation ideas:
Serve the hachee in a deep bowl with a side of mashed potatoes or crusty bread.
Garnishes:
Garnish with chopped fresh parsley or thyme.
Pairings:
Pair with a glass of red wine, such as Cabernet Sauvignon or Pinot Noir.
Suggested side dishes:
Mashed potatoes, roasted root vegetables, or a green salad.
Troubleshooting advice:
- If the sauce is too thick, add more beef broth or red wine to thin it out.
- If the beef is tough, it may need to cook longer. Return it to the oven and check every 30 minutes until tender.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Hachee is a traditional Dutch stew made with beef, onions, and a sweet and sour sauce. It is often served with mashed potatoes or bread.
Flavor profiles:
The hachee has a rich and savory flavor from the beef and onions, with a sweet and tangy note from the apples and vinegar.
Serving suggestions:
Serve the hachee in a deep bowl with a side of mashed potatoes or crusty bread.
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Region: Dutch