Ingredients with Measurements:
- 1 pound beef chuck roast, cut into 1-inch cubes
- 4 slices bacon, chopped
- 2 large onions, sliced
- 2 tablespoons all-purpose flour
- 1 tablespoon brown sugar
- 1 tablespoon red wine vinegar
- 1 cup beef broth
- 2 bay leaves
- Salt and pepper, to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. In a Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
2. Season the beef cubes with salt and pepper. Add them to the pot with the bacon fat and cook until browned on all sides. Remove the beef with a slotted spoon and set aside.
3. Add the sliced onions to the pot and cook until softened and lightly browned, about 10 minutes.
4. Sprinkle the flour over the onions and stir to combine. Cook for 1-2 minutes, until the flour is lightly browned.
5. Add the brown sugar, red wine vinegar, beef broth, and bay leaves to the pot. Stir to combine.
6. Return the beef and bacon to the pot. Bring the mixture to a simmer.
7. Cover the pot with a lid and reduce the heat to low. Simmer for 2-3 hours, until the beef is tender and the sauce has thickened.
8. Remove the bay leaves and season with additional salt and pepper, if needed.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 15g
Protein: 30g
Sodium: 600mg
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef stew meat or beef sirloin.
- Bacon can be substituted with pancetta or prosciutto.
- Red wine vinegar can be substituted with apple cider vinegar or balsamic vinegar.
- Beef broth can be substituted with chicken broth or vegetable broth.
Variations:
- Add sliced carrots and celery to the pot with the onions for added flavor and nutrition.
- Use beer instead of beef broth for a richer flavor.
- Add a tablespoon of tomato paste for a deeper color and flavor.
Tips and tricks:
- Brown the beef in batches to ensure even browning and prevent overcrowding in the pot.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot while cooking the onions.
- For a thicker sauce, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir into the pot during the last 10 minutes of cooking.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the hachee in bowls with a side of crusty bread for dipping.
Garnishes:
Garnish with chopped fresh parsley or chives for added color and flavor.
Pairings:
Serve with a glass of red wine, such as a Cabernet Sauvignon or Merlot.
Suggested side dishes:
- Mashed potatoes
- Roasted vegetables
- Steamed rice
Troubleshooting advice:
- If the sauce is too thin, simmer uncovered for an additional 10-15 minutes to thicken.
- If the beef is tough, simmer for an additional 30 minutes to 1 hour until tender.
Food safety advice:
- Cook beef to an internal temperature of 145°F for safety.
- Store leftovers promptly in the refrigerator to prevent bacterial growth.
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:
This hachee recipe has a rich, savory flavor from the beef and bacon, balanced by the sweetness of the onions and brown sugar, and the tanginess of the red wine vinegar.
Serving suggestions:
Serve the hachee with a side of mashed potatoes or crusty bread for dipping.
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Region: Dutch