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| Beef Stew or Hachee |
Beef
Stew: Hachee
Tender, falling-apart meat and a thick aromatic sauce: the two-hour simmering time
totally makes this easy beef stew worth the wait. A good dinner option in the winter.
The recipe requires apple
spread, a sweet spread with the colour and consistency of molasses that is usually used on sandwiches. If you can’t
find this, replace with half a tablespoon of honey.
The spicy honey cake added at the end helps to bind the sauce
and adds a hint of cinnamon, cloves, nutmeg and ginger to the dish. Follow this recipe to make a loaf, the rest of which can be eaten for breakfast. Or for a quicker option, buy a sweet, spiced loaf from a bakery
(without raisins) and crumble in a slice of that.
Serves 4
Preparation time: 10 minutes
Cooking
time: 2 hours 20 minutes
Ingredients:
1 ½ lb / 750 g braising steak
3 tablespoons
sunflower oil
3 large onions, sliced
3 bay leaves
4 cloves
3 tablespoons red wine vinegar
1 tablespoon
apple spread
1 beef stock cube
1 slice spicy honey cake
Salt and black pepper
Preparation:
In a large, heavy-bottomed saucepan, heat the oil on a medium heat.
Cut the meat into large chunks and fry the
meat until brown on all sides, about ten minutes. Stir regularly.
Add the onions and cook with the meat for a further
five minutes.
Add the bay leaves, cloves, vinegar, apple spread, stock cube and just enough water to cover the
meat. Bring to the boil, reduce the heat, put the lid on the saucepan and leave the stew to simmer for two hours. Stir occasionally
and add a little more water if necessary.
Crumble spicy honey cake into the stew and stir until the sauce thickens,
three or four minutes. Season with salt and freshly ground black pepper.
Serve with mashed potatoes and a vegetable
such as red cabbage, beans or Brussels sprouts.
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