(Recipe) Hachee – Old Fashioned Dutch Beef Stew
Hailing from the French word, hachée (which means chopped or ground) this hearty Dutch stew consists of beef and caramelized onions that are cooked slowly for tenderness. The dish is thought to date back to medieval times when meat was reused and cooked in a Dutch oven along with whatever vegetables were available. Wine or vinegar was added to make the meat more tender and the stew was served with a thick gravy that included cloves and bay leaves. Hachée remains a much-loved dish in the Netherlands and a firm family favorite during the colder winter months.
(Recipe) Hachee – Dutch Beef Stew
Prep Time: 10 minutes
Cook time: 8 hours
Serves for 4 persons
Dutch Beef and Onion Stew made according to Grandmother’s Hachee recipe is a classic dish that’s simple to make using a slow cooker. The beef becomes incredibly tender as a result of the lengthy stewing, which absorbs all the aromas. A simple recipe that, with the help of beer and gingerbread, brings back the mouthwatering traditional flavor of days gone by!
- 115 grams of butter unsalted
- 500 gram chuck roast
Chuck roast is used in this recipe. But you can also use a round roast (top or bottom) or tri-tip roast for this Hachee. This meat needs a lot of stewing time, so it has time to absorb all the flavors well and, at the same time, become wonderfully tender.
- 1/2 a teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons flour
- 500 grams of onions (peeled and sliced)
- 2 teaspoons of sugar
- 540 ml Beef stock
- 540 ml Dark Beer
If you prefer not to use beer, you can replace it with 1 ⅓ cup (300 ml) of red wine or three tablespoons of white wine vinegar and a cup (250 ml) of water.
- 2 bay leaves
- 2 cloves
- 2 slices of gingerbread (peperkoek or ontbijtkoek)
Melt the butter in the skillet over medium heat.115 gram butter
Sprinkle the meat with salt and pepper.500 gram chuck roast, ½ teaspoon salt, ¼ teaspoon ground black pepper
Place the meat in the frying pan and add the flour. Mix everything well.2 tablespoon flour
Bake for 5 minutes while mixing regularly.
Add the onions and sugar and mix well again. Raise the heat to high and cook for 3 minutes.500 gram onions, 2 teaspoon sugar
Place the contents of the pan in the slow cooker.
Pour half of the stock into the pan and scrape up any bits and pieces with a wooden spatula. Pour the contents of the pan into the slow cooker.540 ml beef stock
Pour in the rest of the stock and the beer. Mix everything well.540 ml dark beer
Stick a clove into the bay leaf.2 bay leaves, 2 cloves
Place the gingerbread slices, and bay leaves on top of the meat mixture.2 slices gingerbread
Put a lid on the pan and turn the slow cooker on Low for 8 hours.
Remove the bay leaf, stir well and serve.