Hachee (Dutch Stew) Ingredients 600 gr. stewing beef 3 large onions 75 gr. butter or margarine 1 bay leaf (big) 2 cloves 1 tsp sugar splash of vinegar half litre beef stock salt, pepper 2 tbsps cornflour (US: Corn Starch) Directions Cut the beef in large cubes and chop the onions (not too finely). Fry the meat in butter, when browned, add onions, then add bayleaf, cloves, sugar, vinegar, stock and salt and pepper. Stew for 2,5 - 3 hours. Discard bay leaf and cloves. Mix cornflour with 2 tbsps water and bind the "hachee" with it. Serve with boiled potatoes and (optional) braised red cabbage. Just close this page to go back to my Kitchen No Right Click by Dynamic Drive