Easy Recipe – Hashee with Stamppot

Ingredients

• 1 ½ to 2 pounds lean boneless beef, diced
• 1 tsp. salt
• Ground pepper
• 4 Tbsp. butter
• 2 large onions, cut into rings
• 5 Tbsp. flour
• 3 cups beef broth
• 2 bay leaves
• 1 tsp. sugar
• 2 Tbsp. vinegar

Instructions

1. Toss the diced meat with salt and pepper.
2. Heat the butter and sauté the meat and onions over high heat until lightly browned.
3. Add the flour and cook, stirring 2 minutes.
4. Add the broth gradually, stirring up the brown bits clinging to the bottom of the pan.
5. Add the remaining ingredients, cover and simmer slowly for 1 ½ hours.
6. Serve over the Dutch Winter Stamppot, or with rice or boiled potatoes

Ingredients

• 8 large carrots, peeled and sliced
• 3 large onions, peeled and cut into rings
• 3-4 cups water
• 1 tsp. salt (optional)
• 1 tsp margarine/butter
• 10 medium potatoes, peeled and cut up
• ¾ cup margarine/butter
• Salt (optional) and pepper to taste

Instructions

1. Place carrots and onions and onions in a 6-quart Dutch oven along with the water, 1 tsp. salt and 1 tsp. butter.
2. Boil until tender.
3. Meanwhile, boil the potatoes until tender in a separate pot.
4. Drain the carrots and onions, reserving 1/3 cup of the boiling liquid.
5. Return the carrots, onions and 1/3 cup reserved liquid to the Dutch oven.
6. Drain the potatoes and add them to the Dutch oven.
7. Mash the carrots, onions and potatoes until well incorporated.
8. Add the rest of the butter, salt (optional) and pepper to taste.
9. The dish should be a lovely orange colour from the carrots.

Notes