Dutch Beef Hash W/Gingerbread

This recipe by Hugh Jans from his cookbook (KOKENIN EEN KASSEROL) got my attention w/its easy prep + use of gingerbread. The ingredient list appears daunting, but is mostly condiment & spice-based. While the recipe uses a Dutch oven from start-to-finish, I think it may also work to do initial prep at the stove & transfer the mixture to a crockpot for the "simmer over low-heat" final part of the cooking. I have not made this dish, so would need to experiment w/that method to ck out any chg of the cooking time. *Enjoy*

• Ready In: 1 hr 55 mins
• Serves: 4

Ingredients

• 1 1⁄4 lbs  rib eye steaks (boned & cut into 1/2-in cubes, SEE NOTE below for other cuts of meat that may be used)
•  salt & pepper
• 3  ounces butter
• 1  tablespoon olive oil
• 4  large onions (quartered)
• 1  large garlic clove (finely chopped)
• 2  ounces flour
• 2  slices  gingerbread (firm-textured gingerbread, thick-sliced & cut into 1/2-in cubes)
• 2  cloves
• 2  bay leaves
• 1⁄2 teaspoon basil
• 1⁄4 teaspoon ground cumin
• 2  pints  beef stock
• 1  tablespoon tomato puree or 1  tablespoon tomato paste
• 1  tablespoon red wine
• 1  tablespoon vinegar
•  Worcestershire sauce (optional)
•  Tabasco sauce (optional)

Directions

1. Season meat lightly w/salt & pepper.
2. Heat the butter & oil in a Dutch oven. Saute the onions & garlic till the onion is transparent.
3. Add the meat & brown it lightly. Stir in the flour & saute to a nut-brown color.
4. Add gingerbread cubes, cloves, bay leaves, basil & cumin. Mix well.
5. Add stock, tomato puree, red wine & vinegar. Cover & simmer for 1 1/2 hrs over low-heat.
6. Serving Suggestions: Add a little Tobasco or Worcestershire sauce if a more pungent flavor is desired. Serve w/boiled rice or buttered noodles + braised cabbage or red beans.
7. NOTE: While the recipe calls for a rib steak, I would be more inclined to use sirloin, round or even Swiss steak w/the extended cooking time to tenderize.