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Hollandse hachee (Dutch Stew)

A hearty Dutch stew, perfect for a cold winter’s day!

Ingredients

4 large onions
2 kilo of stewing beef
Butter
1 stock cube
2 cooking apples
1 tin of tomato puree
10 cloves
4 bay leaves
3 juniper berries
2 tsp rosemary
2 tsp thyme
Butter
Salt and pepper
500 ml of water

Preparation:

Cut the meat into cubes. Next, heat a generous knob of butter in a large frying pan and brown the meat on all sides. Meanwhile, cut the onions into rings and add them to the meat. Add the remaining ingredients, cover the pan with a lid and leave to simmer on a low heat for 2 to 3 hours or until tender. Once the meat starts to falls apart, your stew is ready.

One comment on “Hollandse hachee (Dutch Stew)

  1. Carla ten Cate)Prijs
    29/12/2016

    Bij ons thuis werd de hachée (of uiensaus of mannetjes pap) met schapenvlees gemaakt.

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