Description
A delicious Dutch low FODMAP beef stew (hachee) without onion, but with spring onion. A gluten free, lactose free and low FODMAP version of this traditional recipe.
Ingredients
Scale
- 400 g (14 oz) stewing steak, in cubes
- A stalk of spring onions
- 30 g (2 tbsp) butter or coconut oil
- 2 tbsp gluten free flour
- 500 ml (2 cups) lukewarm water
- 1 stock cube (make sure the ingredients are low FODMAP)
- 2 tbsp white wine vinegar
- 2 bay leaves
- 1 tsp sugar
- 4 whole cloves
Instructions
- Heat the butter or the oil in a pan and fry the meat until it has coloured on all sides.
- Cut the spring onion into rings. Use only the green part of the spring onion. Add it to the meat.
- Season the meat with some salt and pepper and add the flour. Stir everything together.
- Add the lukewarm water and the stock cube.
- Add the sugar, the vinegar, the bay leaves, and the cloves, and bring the water to a boil. Stick the cloves into the bay leaves, so you can remove them easily after cooking.
- Lower the heat when the water boils and cover the pan partially with the lid. Leave to stew for 3 hours on very low heat.
- Taste and season the stew with salt and pepper if necessary. Remove the bay leaves and cloves.
- I ate the hachee with rice, but you can also serve it with potatoes/mashed potatoes/fries or red cabbage.
- Prep Time: 15 min
- Cook Time: 3 hours
- Category: Dinner
- Method: Stewing
- Cuisine: Dutch
Nutrition
- Serving Size: 1 serving (1/2)
- Calories: 368
- Fat: 19
- Carbohydrates: 9
- Protein: 41
