Ingredients with Measurements:
- 2 lbs of beef chuck, cut into 1-inch cubes
- 2 tbsp of vegetable oil
- 2 large onions, sliced
- 2 cloves of garlic, minced
- 2 cups of beef broth
- 1 cup of red wine
- 1/2 cup of red wine vinegar
- 1/2 cup of brown sugar
- 1/2 cup of pitted prunes
- 2 bay leaves
- 4 whole cloves
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat the vegetable oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
2. Add the beef cubes and brown them on all sides. Remove the beef from the pot and set it aside.
3. Add the sliced onions to the pot and sauté them until they are soft and translucent.
4. Add the minced garlic and sauté for another minute.
5. Add the beef broth, red wine, red wine vinegar, brown sugar, bay leaves, and whole cloves to the pot. Stir to combine.
6. Return the beef to the pot and bring the mixture to a boil.
7. Reduce the heat to low, cover the pot with a lid, and simmer for 2-3 hours, or until the beef is tender.
8. Add the pitted prunes to the pot and simmer for another 15-20 minutes.
9. Remove the bay leaves and whole cloves from the pot.
10. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 420
Fat: 18g
Carbohydrates: 28g
Protein: 32g
Sodium: 640mg
Sugar: 22g
Substitutions for ingredients:
- Beef chuck can be substituted with beef stew meat or beef round.
- Red wine can be substituted with beef broth or water.
- Red wine vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Brown sugar can be substituted with honey or maple syrup.
- Pitted prunes can be substituted with dried apricots or raisins.
Variations:
- Add chopped carrots and celery to the pot for extra flavor and nutrition.
- Use chicken broth instead of beef broth for a lighter version of the dish.
- Add a tablespoon of tomato paste to the pot for a richer flavor.
- Use a slow cooker instead of a Dutch oven for an even easier preparation.
Tips and tricks:
- Brown the beef cubes in batches to avoid overcrowding the pot and ensure even browning.
- Use a good quality red wine for the best flavor.
- If the sauce is too thin, you can thicken it by mixing a tablespoon of cornstarch with a tablespoon of water and adding it to the pot.
- This dish tastes even better the next day, so consider making it ahead of time and reheating it before serving.
Storage instructions:
Store the hachee in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the hachee in a pot over low heat until heated through.
Presentation ideas:
Serve the hachee in bowls or on plates with a side of mashed potatoes or crusty bread.
Garnishes:
Garnish with chopped parsley or thyme for a pop of color and flavor.
Pairings:
Pair with a full-bodied red wine, such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
Mashed potatoes, roasted vegetables, or a green salad.
Troubleshooting advice:
- If the beef is tough, it may need to simmer for a longer time. Check it every 30 minutes and add more liquid if necessary.
- If the sauce is too thick, you can thin it out by adding more beef broth or water.
Food safety advice:
- Make sure to cook the beef to an internal temperature of at least 145°F to ensure it is safe to eat.
- Store 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 and is a popular winter dish in the Netherlands.
Flavor profiles:
The hachee has a rich and savory flavor from the beef and onions, balanced by the sweetness of the prunes and brown sugar and the tanginess of the vinegar.
Serving suggestions:
Serve the hachee in bowls or on plates with a side of mashed potatoes or crusty bread.
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Region: Dutch