Hachee

Method

Heat oil in a heavy-bottomed casserole and brown the diced beef in batches, then set aside. Reduce heat and cook the sliced onions slowly until soft and golden, about 10 minutes. Dust with flour, stir well and cook for 2 minutes. Pour in stock and wine, add tomato puree, bay leaves, mustard, cloves, salt and pepper, then return the beef. Bring to a simmer, cover and cook gently for 2-2.5 hours until the meat is very tender, stirring occasionally. Just before serving, whisk in the butter to enrich the sauce. Serve with mashed potatoes or Dutch fried potatoes.