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Hachee – Dutch Beef Stew

Hachee – Dutch Beef Stew

Hachee - Dutch Beef Stew

This delicious traditional stew delivers a satisfying meal after making your house smell scrumptious the whole afternoon. Your neighbours will be jealous!
by Ena Scheerstra

Hachee - Dutch Beef Stew

Hachee has been around since the middle ages. It was originally invented to use up all kinds of leftover (already cooked) meat and vegetables, with an acid (usually vinegar) added to tenderize everything. It is mentioned often as a banquet dish, but the exact recipe was never documented. Later on people started to use cheap beef cuts, only suitable for eating after cooking them a long time and tenderizing them with an acid, and cheap vegetables like onion. With great results: super-tender meat, a thick and rich sauce (the onion adds both sweetness and binding) and a mellow warmth from the spice… and therefore, hachee is still a much loved dish which is eaten a lot. People like it so much that there are ready-made varieties available for the people that don’t have time or don’t like slow-cooking. But for me nothing beats the real thing, making it at home following the traditional method. The actual time involved is very little, and while doing other things, I can enjoy the delicious smell. Hachee is traditionally eaten with potato puree, but serving it with plain cooked rice also works very well. Braised red cabbage with sour apples is usually served on the side. I’m not a big fan of red cabbage, so I serve my hachee usually with Brussel sprouts.

Some people like to jazz up hachee and give it an extra something, so they add for example ontbijtkoek (Dutch spiced breakfast cake), beer, mustard, appelstroop (apple syrup/dark apple butter), speculaas spices (similar to pumpkin spices), sambal (a spicy Indonesian red pepper paste) or red wine. A lot of these additions originate from regional varieties of hachee, depending on what was available in the region.

See Also

Hachee (like most stews) freezes well, so double up the recipe, freeze halve and enjoy the second portion another day, when you don’t have the time to cook a slow dish.

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Hachee – Dutch Beef Stew

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5 from 1 review

  • Author: Ena Scheerstra
  • Total Time: 3 hours 30 minutes
  • Yield: 4 1x


Satisfying, rich, warming beef stew, a Dutch classic.


  • 50 g butter
  • 600 g beef (suitable for stewing), cubed
  • 3 large onions, chopped
  • 2 tbsp flour
  • 1 beef stock cube
  • 3 tbsp red wine vinegar
  • 3 bay leaves
  • 4 cloves
  • salt and pepper


  1. Melt the butter in a Dutch oven.
  2. Add the beef, brown well.
  3. Take out the beef, set aside.
  4. Add the onions to the remaining fat, cook until translucent and slightly browned.
  5. Add the beef back in, mix with the onions.
  6. Sprinkle over the flour, cook 1-2 minutes on low heat, stirring regularly.
  7. Add warm water until the beef is barely covered.
  8. Add the stock cube, red wine vinegar, bay leaves and cloves.
  9. Cover, simmer on a low heat for at least 3 hours. If you like a thick sauce, take of the lid for the last 30 minutes to evaporate some of the moisture of the sauce.
  10. Taste, adjust seasoning with salt and pepper if necessary.
  11. Serve with potato puree or rice.


Originally white vinegar was used, but I find that this gives a harsh flavour to the dish. Red wine vinegar is has a much more rounded flavour. Alternatively, white wine vinegar or other vinegars with a well-rounded flavour can be used.

  • Prep Time: 30 mins
  • Cook Time: 3 hours
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