Dutch Hachee with mashed potatoes
Typical, old fashioned dutch recipe:
Panfry 1.5 kg stewing beef until browned and set aside.
Saute 1.5 kg onions until translucent.
Add some beefstock, 5 T vinegar, 10 cloves (kruidnagel), 2 bayleaves, 1 T brown sugar and add back the meat. Add warm water/stock so the meat is below surface.
Simmer until the beef is cooked (I cooked it for 3 hours on high in my crockpot, then 3 hours on low). Reduce the stock or thicken it with e.g. some cornstarch.
Not a very pretty dish! :-)