Hachee (Dutch Beef Stew)

Instructions

1. 1Pat the about 910 g of beef chuck, cut into 2.54 cm cubes, completely dry with paper towels, then season it with the 1 teaspoon of salt and the 0.5 teaspoon of black pepper. In a large, heavy-bottomed pot or Dutch oven, melt the 2 tablespoons of butter over medium-high heat, which is about 190°C. Carefully add the seasoned beef to the hot pot in a single layer, working in batches if necessary to avoid overcrowding, and brown it on all sides until a deep brown crust forms, about 3-4 minutes per batch. Remove the browned beef from the pot and set it aside on a plate.
2. 2Add the 2 large onions, chopped, to the same pot and cook over medium heat, about 150°C, stirring occasionally, until they are softened and lightly browned, about 5 minutes. Sprinkle the 2 tablespoons of all-purpose flour over the softened onions and stir constantly for 1 minute to cook the flour, which will help thicken the stew.
3. 3Gradually pour in the 4 cups of beef broth while whisking constantly to incorporate the flour and scrape up any browned bits stuck to the bottom of the pot. Stir in the 2 tablespoons of red wine vinegar. Return the browned beef to the pot, along with any juices that have accumulated on the plate. Add the 2 bay leaves and the 4 cloves.
4. 4Bring the liquid in the pot to a gentle simmer over medium heat, about 85°C. Once simmering, reduce the heat to low, cover the pot tightly with a lid, and let it cook for 90 minutes, or until the beef is very tender when pierced with a fork. Stir occasionally to prevent sticking.
5. 5Add the 2 large potatoes, peeled and cubed, and the 2 carrots, peeled and chopped, to the pot. Stir to combine them with the beef and liquid. Cover the pot again and continue to cook on low heat for another 30 minutes, or until the potatoes and carrots are tender when pierced with a fork.
6. 6Before serving, carefully remove and discard the 2 bay leaves and the 4 cloves from the pot. Taste the stew and adjust seasoning with more salt or pepper if desired. Ladle the Hachee into bowls and serve hot.

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