Ingredients for Dutch Hache Stewed Meat
- Beef
- Butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth (plus 1/3 to 1/2 cup extra if needed)
- 1 large onion, chopped
- Celery
- Vinegar
- Fresh Parsley
- Bay Leaves
- Peppercorns
- Dried Thyme Leaves
- Worcestershire Sauce
- 1 teaspoon salt (plus more to taste)
- Cracked Pepper
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How to Make Dutch Hache Stewed Meat
- Melt 2 tablespoons of butter or oil in a large pot or Dutch oven over medium-high heat. Add 1 large chopped onion and cook until softened, about 5 minutes.
- Sprinkle 2 tablespoons of all-purpose flour over the onions. Stir well to combine and cook for 1 minute, stirring constantly.
- Pour in 2 cups of beef broth and bring to a boil, stirring to break up any lumps.
- Add 1.5 lbs beef stew meat (chuck roast recommended), 1 teaspoon salt, 1/2 teaspoon black pepper, 1 bay leaf, 1/2 teaspoon dried thyme, 1/4 teaspoon ground cloves, 1 medium carrot (chopped), 1 medium celery stalk (chopped), and 1/2 cup chopped parsley.
- Reduce heat to low, cover, and simmer for at least 1 hour, or until the meat is incredibly tender. If the stew becomes too dry before the meat is tender, add 1/3 to 1/2 cup more beef broth.
- Remove the bay leaf. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve hot over mashed potatoes with a side of cooked cabbage.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
15g
Fat
288g
Carbs
4g
