👨‍🍳 Instructions

1. 1

   Season the beef cubes with salt and pepper. Toss them in the flour until evenly coated.

   💡 Tip: Ensures a better sear and helps thicken the stew.
2. 2

   Melt the butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove the browned beef and set aside.

   ⏱️ 10-15 minutes
3. 3

   Add the sliced onions to the pot and cook, stirring occasionally, until softened and lightly caramelized. This will take about 5-10 minutes.

   ⏱️ 10 minutes
4. 4

   Return the browned beef to the pot with the onions. Add the beef stock, cider vinegar, bay leaves, and cloves. If using, add the gingerbread slices.

   💡 Tip: Scrape the bottom of the pot to loosen any browned bits, as they add flavor.
5. 5

   Bring the stew to a simmer, then cover the pot tightly and transfer it to a preheated oven at 150°C (300°F).

   💡 Tip: Alternatively, you can simmer it on the stovetop over low heat.
6. 6

   Cook for at least 3 hours, or until the beef is very tender and easily shreds with a fork. Check periodically and add a little more stock or water if it looks too dry.

   ⏱️ 3 hours
7. 7

   Remove the bay leaves and cloves (if not using a sachet). Taste and adjust seasoning if necessary. If the sauce is too thin, you can thicken it with a cornstarch slurry.

   💡 Tip: A cornstarch slurry is made by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth.
8. 8

   Serve the hachee hot, traditionally with mashed potatoes or braised red cabbage.

   💡 Tip: Garnish with fresh parsley if desired.