Dutch hachee with red wine
Old-fashioned tasty stew with red wine sauce.
Cut the meat into small pieces and pat dry. Sprinkle with salt and pepper. Heat the butter in a frying pan and fry the meat over a high heat in 5 min. Brown.
Cut the onion into rings. Add the onion and cook for 5 minutes with the meat.
Add the flour, sugar, bay leaves, cloves, wine and stock and bring to the boil while stirring.
Cook the meat over low heat in about 3 hours until soft and done. Spoon the stink now and then add extra water if necessary.
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