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Hachee — slow onion and beef stew

Why it worksHachee is usually made with cheap stewing beef that cooks for hours. Mince gives the same rich onion stew in much less time.

Ingredients

• 500 g beef mince
• 600 g onions
• 30 g plain flour
• 30 ml white wine vinegar
• 2 g bay leaves
• 2 stock cubes
• 30 g butter
• 800 g potatoes

Method

1. Slice the onions. Heat the butter in a large pot on high heat. Fry the mince for 6–8 minutes, until brown. Break it up only once it has some colour. Put it on a plate.
2. Turn the heat to medium-low. Cook the onions in the same pot for 15 minutes, stirring now and then, until soft and golden.
3. Stir in the flour. Add the vinegar, the bay leaves, the stock cubes and 500 ml of water. Put the mince back.
4. Put the lid half on and let it bubble very gently for 1 hour, stirring now and then, until the sauce is dark and thick.
5. Near the end, peel the potatoes, cut them into chunks and boil them in salted water until a knife goes in easily. Take out the bay leaves and serve the stew with the potatoes.

A portion: about 620 kcal · 31 g protein · 53 g carbs · 31 g fat