Hachee Dutch Beef Stew Recipes

Steps:

• 1. Melt the butter in a Dutch oven over medium-high heat. Season the beef with salt and pepper, then brown the beef on all sides, working in batches so as not to overcrowd. Transfer browned beef to a plate and set aside. Leave the browned bits in the pan.
• 2. Add the onions to the Dutch oven, adding more butter if needed, and cook until onions are caramelized, about 20 minutes. Add the flour and stir until combined. Add the browned beef to the onions, stir to combine, and cover with the beef stock just until covered. Add the seasonings and red wine vinegar, stir to combine.
• 3. Increase the heat and bring the stew to a boil. Once it reaches a boil, reduce heat to low. Cover Dutch oven, and let it simmer for 2½ hours.
• 4. Uncover, season to taste with additional salt, pepper and red wine vinegar. Let simmer for another 30 minutes to further thicken the stew.
• 5. Serve immediately over mashed potatoes, and add a side of braised red cabbage.

Steps:

• Heat 1 tablespoon oil in a pot over medium-high heat and cook beef stew meat until browned on all sides, 5 to 10 minutes. Season with salt and pepper. Pour in water, bring to a boil, reduce heat, over, and simmer over low heat for 45 minutes.
• Heat 1 tablespoon oil in a skillet and cook onions over medium-low heat until they are very soft and are starting to caramelize, about 10 minutes. Add sauteed onions and uncooked onions to the pot with the meat and simmer for 45 more minutes. Season with beef bouillon.
• When meat is cooked through, season with vinegar, sugar, and curry powder. Remove 1 tablespoon of liquid and stir together with potato starch in a small bowl to make a slurry. Add slurry back to the stew to thicken. Cook for 1 to 2 more minutes.

Steps:

• Sprinkle cubed rib-eye with flour until completely coated. Season with salt and pepper.
• Heat oil in a heavy, cast iron casserole over medium-high heat. Add rib-eye in batches to the hot oil and cook on all sides until browned, about 5 minutes per batch. Remove seared cubes before adding the next batch, but reuse the same oil.
• Once meat is cooked, add onions and butter to the casserole. Reduce heat to low and cook until onions are softened, about 10 minutes. Return meat to the casserole along with 1 quart beef stock, bay leaves, and cloves; stir to combine and bring to a boil. Reduce heat and simmer for 2 hours, stirring every 30 minutes. Mix in red wine and add more stock if liquid is low. Cook for 2 more hours, stirring every so often, until beef is fork-tender.