Savory beef and onion stew (Hachée)

Traditional recipe from The Netherlands

• 2 large thinly sliced onions
• 1/4 cup of flour
• 1/4 cup of butter or margarine
• 2 cups of stock or stock meat cubes
• 3 bay leaves
• 5 cloves
• 1 tbsp of vinegar
• 250g of sliced cold meat, preferably beef
• 2 tbsp of cornflour
• pepper
• Worcestershire sauce

Brown the onions and the flour in butter in a sauce pan. Add the stock gradually, stirring all the time.

Add the bay leaves and cloves and simmer for 5 minutes with the lid on the pan.

Add the vinegar and the diced meat and simmer for another hour.

Mix the cornflour with a little water and add this to the stew to thicken the sauce. Simmer for 5 minutes.

Make it to taste with a little pepper and Worcestershire sauce.

Serve with mashed or boiled potatoes and red cabbage.