Hachee is a staple dish in the Netherlands, traditionally a beef and onion stew. It is a comfort dish that is best enjoyed during cold winter months. It is slow-cooked, providing you with super tender meat with a rich sauce and a beautiful flavor depth.
This dish has been around since the middle ages and was not invented for comfort. Instead, this dish was created out of necessity!
This recipe uses all kinds of leftover (already cooked) meat and veggies, with a drizzle or an acid (preferably vinegar) to tender everything.
A Unique and Flavorsome Hachee Recipe!
This Dutch Hachee or beef stew is entirely different from the traditional beef stews made in the US. Hachee boasts equal parts of beef and onions that are caramelized. Cloves, juniper berries, black peppercorns, bay leaves, and vinegar greatly enhance its flavors.
This dish is so popular that you will not only find it in every home during winters but the ready-made version can also be seen in grocery stores. However, nothing will beat the taste of homemade Hachee made with love. The patience of long, slow cooking will reflect in the recipe itself, and your family will love it!
Here, we will present you with the authentic recipe of Hachee that all of your family members will love. So, without any further ado, let’s see how you can make this delicious dish at home and bring Dutch flavors to your dining table.
Quick Stats
Prep Time: 30 minutes
Cooking Time: 3 hours
Servings: 6 serves
Ingredients
- 2 pounds beef, cubed in ½ in. pieces, lightly seasoned with salt and pepper
- Three tablespoons butter
- Four large yellow onions, finely chopped
- ¼ cup all-purpose flour
- 4 cups good quality beef stock
- Three large bay leaves
- Four cloves
- Four juniper berries
- Ten black peppercorns
- Two tablespoons red wine vinegar
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Method to Prepare
- First of all, melt butter in a dutch oven over medium-high flame. Then, brown the beef on all the sides.
- Now, transfer it to a plate and set them aside. Do not clean the pan, as the browned bits will enhance the flavor.
- Then, add onions and more butter. Cook until onions are caramelized, for about 25 minutes.
- Add the flour and give it a good stir to combine everything.
- Then, add the browned beef and caramelized onions and stir them to combine.
- Pour the beef stock until just covered. Season it with salt and pepper if needed.
- Add red wine vinegar and stir it to mix everything.
- First, increase the heat and bring the stew to a boil. Then, cover it, reduce the flame to low, and simmer for at least 2 ½ hours.
- Uncover the pan and simmer for another half an hour. This will thicken the stew further.
- Taste and add salt, pepper, and red wine vinegar according to your taste.
- Remove the juniper berries, cloves, and bay leaves from the stew.
- Serve this beef and onion stock with mashed potatoes, and enjoy!
Must Check: Beef Kofta Curry Recipe: Delicious Pakistani Curry Dish!
Final Words
If you want to try a new cuisine, you can try this Dutch Hachee recipe. Because we slow-cook it, all the flavors of vegetables and beef are perfectly incorporated into the dish. So, try this recipe and enjoy a flavorful dish for your dinner.
