Hachee, Dutch Meat Stew

This dish is a great way to use a cheaper cut of beef steak, sirloin, round steak or a small pot roast that is too small to heat the oven up for, you could also use the tougher cuts of venison, that sit in the freezer after your friend went hunting and presented you with a piece of his bounty! but cut the meat into pieces and sautéed wth a few good ingredients, turns the tough meat into something wonderful, all on top of the stove, stir occasionally.

2-3 pounds of chuck steak, round steak, or even stewing beef
2-3 tablespoons canola oil or your favourite oil
2 tablespoons butter
1/4 cup flour
4 large onions, peeled and chopped large dice
1/2 cup dark brown ale, or red wine
2-1/2 cups water
3 tablespoons golden syrup, or dark honey
3-4 small crab apples, or 2 Granny Smith apples, cored and chopped
1 6 ounce can tomato paste
A handful of fresh grape tomatoes
2 beef bouillon cubes
2-3 sprigs of fresh thyme, or 1/2 tablespoon dried thyme
1 big bay leaf
4 cloves
A pinch of allspice
1/2 teaspoon nutmeg
6 peppercorns
1 teaspoon salt
1/2 teaspoon pepper

Wash and dry meat, cut into smaller pieces about 2 inches square,(it is important to dry the meat or it won't brown) heat the oil in a large sauté pan, or low Dutch oven,on medium high heat, brown pieces of meat on all sides in batches in the hot oil, remove to a platter, add the onion and cut up apples to the pan, scraping all of the brown bits up while you stir the onion and apple around cook until onion is translucent and getting golden brown, add butter, let it melt over the onions/apples then add the flour, stir well to coat the onions/Apple and mix with the pan juices, cook and stir for a minute or so, then add the beer or wine, stir well let the booze smell dissipate, then add the meat back in, along with the handful of grape tomatoes, stir all the ingredients in the pan so everything is coated with the juices, then add the mixture of water,golden syrup or dark honey,bouillon cubes, Tomato paste, and the fresh or dried herbs, bay leaf,cloves, allspice, nutmeg, peppercorns and salt. Simmer with the lid off, until meat is falling apart and mixture is almost dry, but saucy, you may need to add a bit of water from time to time during the cooking process, stir occasionally, taste for salt, add if needed, then add the 1/2 teaspoon of pepper at the very last if necessary, serve over Potatoe Stampot, buttered broad egg noodles, or spooned over toasted buns, like an upscale sloppy joe! Enjoy!