Recipe#5352

Title: Beef Stew 02

From: "Tracy Riggs" ravinwulf@my-dejanews.com 
 Newsgroups: rec.food.recipes 
 Subject: Dutch Beef Stew: Hache 
 Date: 16 Jul 1998 05:57:09 -0600 
 Message-ID: JLDENBCIJEDICAAA@my-dejanews.com 

2 lbs. stew meat or round steak cut into 1" cubes
 2 Tbls. cooking oil/bacon grease, more if needed
 4 medium onions, chopped
 2 Tbls. all-purpose flour
 2 Tbls. vinegar
 2 bay leaves
 5 cloves, broken, or 1/2 teas. powdered cloves
 2 teas. salt
 1 Tbls. Worcestershire sauce
 2 cups. hot water, more if needed*
 4 to 6 large boiled potatoes, halved
 1/4 cup chopped fresh parsley
 Saute the onions in oil or grease until they are limp and golden.
 Remove them to a 2 1/2 qt. Dutch oven with a lid.  In the same fat,
 brown the meat and add to the onions.  Sprinkle the meat/onion
 mixture with flour and stir it in.  Stir in vinegar, bay, cloves,
 salt, and Worcestershire.  Add water just to cover, put lid on and
 simmer 1 1/2 to 2 hours or until meat is fork tender.  Skim off
 fat; check seasonings.  Add potatoes.  Pour into 9x12 inch baking
 dish to serve.  Sprinkle with parsley.  Serves 4.
 Beef stock can be sub. for water for a richer dish;  but if you
 do, cut the salt back.
 This is a Dutch recipe, traditionally served (I believe) with beer,
 black bread, boiled potatoes, and red cabbage.  It's a little spicy,
 very simple, and extremely good!