A common dish in the Netherlands is hachee, a Dutch style beef stew. Normall served with mashed potatoes, rice, or steamed carrots.

Prep Time: 30 - 45 minutes

Cook Time: 2 hours

Servings: 2-4

Ingredients

• One onion
• 1 kilo (2.2 lbs) of chuck roast cut into cubes (or any other stewing beef, but I find this the
  best)
• A handful of raisins (I use the yellow ones) ( optional)
• A handful of prunes, pitted
• 1 tablespoon of flour
• A splash of vinegar
• Two slices of white bread, crusts removed
• Mustard to taste
• Salt and pepper to taste
• 1 can or bottle of Grolsch beer
• 1 liter (about 4 cups) of chicken broth (or 1000 grams if using a package)
• 2 to 3 bay leaves
• Butter
• A spoonful of sugar

Preparation

1. Sauté the onion in a little butter until translucent.
2. Remove the onion from the pan and brown the meat cubes (season with salt and
   pepper).
3. Add the onion back in, along with a tablespoon of flour. Stir well.
4. Pour in the beer and a splash of vinegar. Then add enough broth to fully cover the meat.
5. Add the prunes, raisins, and bay leaves.
6. Let the stew simmer on low heat for about 1.5 hours with the lid on. Add extra broth if
   needed.
7. Spread mustard on the slices of bread and place them on top of the stew. Remove the
   lid and let it simmer for another 30 minutes.
8. Stir the softened bread into the stew. Taste the sauce and, if needed, add a spoonful of
   sugar.
9. Check if the meat is tender. If not, let it simmer for another 30 minutes. Typically, it
   should be ready in about two hours if the meat is cut into small pieces.
10. Tips: If you want to add some depth to the flavor add some red wine at the end and stir in well.
11. Serve with mashed potatoes or rice and optional as well with some steamed carrots