Dutch Beef Stew with Rich Onion Gravy

Ingredients

• 2 pounds (900g) beef chuck, cut into chunks 2 pounds (900g) beef chuck, cut into chunks
• 3 tablespoons all-purpose flour 3 tablespoons all-purpose flour
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 large onions, thinly sliced 4 large onions, thinly sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 20g, 10g
• Protein: 45g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, toss the beef chunks with flour until evenly coated.
2. 2.
   Heat the vegetable oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook until browned on all sides. Remove the beef from the pot and set aside.
3. 3.
   In the same pot, add the sliced onions and garlic. Cook until the onions are caramelized and golden brown.
4. 4.
   Return the beef to the pot and add the bay leaves, dried thyme, and paprika. Stir to combine.
5. 5.
   Pour in the beef broth, red wine, red wine vinegar, and brown sugar. Season with salt and pepper to taste.
6. 6.
   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.
7. 7.
   Remove the bay leaves before serving.
8. 8.
   Serve the Hachee hot with mashed potatoes or crusty bread.

Treat your ingredients with care...

• Beef chuck — Choose well-marbled beef chuck for the best flavor and tenderness. Trim any excess fat before cutting into chunks.

Tips & Tricks

• For an extra depth of flavor, add a tablespoon of Dijon mustard to the gravy.
• If you prefer a thicker gravy, mix a tablespoon of cornstarch with cold water and stir it into the stew during the last 10 minutes of cooking.
• Leftovers taste even better the next day as the flavors continue to develop. Store in the refrigerator for up to 3 days.

Serving advice

Serve the Hachee hot, garnished with fresh parsley, alongside a generous portion of creamy mashed potatoes or crusty bread. The gravy is perfect for drizzling over the potatoes or bread.

Presentation advice

To enhance the presentation, sprinkle some additional fresh thyme leaves over the stew before serving. Serve in individual bowls or on a large platter, allowing the rich gravy to pool around the tender beef chunks.