Classic hachee - Dutch beef stew

Preparation-- 15 minutes

PEEL the onions and chop them into (half) rings. DIVIDE the meat into bite-size pieces, not too big. If you don't like the fatty part of the meat, you can choose to remove it, but keep in mind the fat will give the beef a lot of flavour.

SEASON the meat pieces with pepper and salt and also make sure all the pieces or coated with a thin layer of flour. 

Finishing the classic hachee -- 2 hours and 15 minutes

HEAT butter in the Dutch oven and cook the meat until it's a bit brown on all sides. Then also ADD the onion rings and after a few minutes you can POUR in the beer. PLACE the bay leaves and cloves into the pan and then also POUR in the beef stock and bring to a boil.

Turn down the heat and let it simmer on low for about 2 hours, or until the meat is tender and soft. REMOVE the bay leaves and cloves and SEASON with pepper and salt if needed.

SERVE with mashed potatoes and red cabbage, enjoy!