In a heavy pan, heat the butter on a high heat and brown the beef. Season with salt and pepper. Add the onion and fry a few more minutes. Sprinkle with flour, mix well and fry until brown.
Heat the stock, add the bay leaves, cloves and vinegar and pour over the meat. Cover and simmer gently for about 3 hours.
Remove the bay leaves and cloves from the stew and stir in the creme fraiche
Serving
Suggestions
Potatoes and red cabbage, or french bread
Originally Submitted
2/24/2008
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