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Hachee – Dutch Beef Stew


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5 from 2 reviews

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

Description

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


Ingredients

Scale
  • 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

Instructions

  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.

Notes

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