Stew with spicy stew

Name: stew with spicy stew
Total time: 45 min
Yield: 4
Ingredients: 2 Red pepper for the hachee; 800 gram beef rag for the hachee; 2 sweet onion for the hachee; 3 clove garlic for the hachee; 2 laurel leaf for the hachee; 0.5 lemon for the hachee; 3 tablespoon ginger syrup for the hachee; 1 look coconut milk for the hachee; 1 beef broth tablet for the hachee; 1.25 kilogram potato for the stew; 500 gram winter carrot for the stew; 350 gram green coal for the stew; 1 bag Javanese krupuk for the stew; 2 tablespoon fresh celery leaves for the stew

Ingredients

Directions

Mix all the ingredients for the hachee in a frying pan, add 250 ml of warm water and bring it to the boil while stirring. Cover the pan, reduce the heat and let the meat simmer for 2-3 hours. Stir frequently: it should not be stewed and should continue to simmer. Add a little extra water if the sauce becomes too thick. You can prepare this dish in advance.
Put the potatoes on and cook for 10 minutes. Then add carrots and cabbages and cook together until done in about 15 minutes. Drain the cooking water.
Stir potatoes and vegetables coarsely (it should not become creamy).
Bring the spicy stew back to the boil while stirring. Scoop the beef with the onions with a slotted spoon from the frying pan and let the coconut sauce drain. Scoop the meat through the stew.
Divide the stew over the plates, make a nice 'mountain'. Sprinkle a hand of prawn crackers and some celery green on each plate. Add the coconut sauce and the rest of the crackers separately.