Cantabrian Beef Stew with Red Wine and Onions

Ingredients

In this adaptation of the Dutch Hachee, we have incorporated the flavors and ingredients commonly found in Cantabrian cuisine. The original dish uses vinegar as a key ingredient, which has been replaced with red wine to align with the Cantabrian flavor profile. Additionally, the use of onions has been emphasized to enhance the sweetness and depth of the stew. These modifications result in a dish that is reminiscent of the original, while incorporating the unique flavors of Cantabrian cuisine. We alse have the original recipe for Hachee, so you can check it out.

• 2 pounds (900g) beef chuck, cut into cubes 2 pounds (900g) beef chuck, cut into cubes
• 2 tablespoons olive oil 2 tablespoons olive oil
• 4 onions, thinly sliced 4 onions, thinly sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 cups (470ml) red wine 2 cups (470ml) red wine
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 bay leaves 2 bay leaves
• 1 teaspoon thyme leaves 1 teaspoon thyme leaves
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 45g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the beef cubes and brown them on all sides. Remove the beef from the pot and set aside.
2. 2.
   In the same pot, add the sliced onions and minced garlic. Cook until the onions are soft and translucent.
3. 3.
   Return the beef to the pot and pour in the red wine and beef broth. Add the bay leaves and thyme leaves. Season with salt and pepper.
4. 4.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
5. 5.
   Remove the bay leaves and adjust the seasoning if needed.
6. 6.
   Serve the Cantabrian Beef Stew hot with mashed potatoes or crusty bread.

Treat your ingredients with care...

• Beef chuck — For the best results, choose well-marbled beef chuck as it will become tender and flavorful during the slow cooking process.

Tips & Tricks

• For an extra depth of flavor, marinate the beef cubes in red wine overnight before cooking.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last 15 minutes of cooking.

Serving advice

Serve the Cantabrian Beef Stew in deep bowls, allowing the rich sauce to surround the tender beef. Garnish with fresh thyme leaves for a pop of color and added aroma.

Presentation advice

To enhance the presentation, serve the stew in individual cast-iron cocottes or rustic clay pots. This adds a touch of elegance and rustic charm to the dish.