Hachee is a beef stew from the Netherlands made with beef and onion. Serve this dish with red cabbage and mashed potatoes.
This warming Dutch beef stew recipe is the perfect winter comfort food and goes perfectly with braised red cabbage and mashed potatoes. I also love eating this dish with rice and green beans.
I don't think there is another recipe as Dutch as Hachee. This old-fashioned slow-cooked beef stew has been made for generations, and every family has its own hachee recipe.
Because of all the onions that go into this stew, it has a slightly sweet caramel flavor that is somewhat different from, let's say, an Irish stew, but it is sooo good!
Ingredients
Beef - use beef with some fat marbling for the best result. You don't have to buy expensive meat, but you should go for the best quality you can afford.
Onions - regular yellow onions are what you need to make hachee.
Bay leaves - this is all this stew needs. You can add a few cloves, but I usually make it with just a bay leave or two.
Flour - this will thicken the stew. DO NOT use cornstarch. It won't be the same.
You can find the complete ingredient list and instructions on the recipe card below!
Instructions
Cut the beef into 1-inch chunks and cover the cubes with flour and pepper. Melt the butter in a Dutch oven and brown the meat. Add the sliced onions and cook them for a few minutes until they become softer.
No need to take the meat out. Cover the meat with the stock and add the bay leave and the vinegar. Bring it to a boil, turn down the heat, cover the pan, and let the hachee simmer for 2,5-3 hours while stirring occasionally.
Make sure to scrape the bottom of the pan! Season with some salt and pepper and serve with some potatoes and braised red cabbage.
Equipment
- Dutch oven - a Dutch oven is perfect for making stews and other slow-cooked recipes.
Storage
Hachee will keep in the fridge for about three days and in the freezer for up to 3 months. Let the stew cool entirely and divide over freezer bags or containers before freezing.
Hachee (Dutch beef stew)
Ingredients
- 2 lb beef (chuck)
- 5 large onions
- 2 tablespoons butter
- 1 bay leave
- 4 cups beef stock
- 2 tablespoons vinegar
- 2 tablespoons flour
Instructions
- Cut the beef into 1-inch chunks and cover the cubes with the flour and some pepper.
- Melt the butter in a Duch oven and brown the meat.
- Add the sliced onions and cook them for a few minutes until they become softer. You don't remove the meat from the pan.
- Cover the meat with the stock and add the bay leaves and the vinegar. Bring it to a boil, turn down the heat, cover the pan, and let the hachee simmer for 2,5-3 hours while stirring occasionally. Make sure to scrape the bottom of the pan!
- Season with salt and pepper and serve with potatoes and braised red cabbage.
I loved how simple this recipe was. We served it over mashed potatoes. It was the perfect comfort food for this cold spell we're having!
This was such a nice cozy dinner! It's been so cold, this warmed me right up!
Woa - this looks so hearty and delicious! Perfect for a cold dreary day!
Our children are grown and now we are cooking for two.
I make this in stages now. Day one, I cook a large chuck (pot) roast and serve with mashed potatoes. Day two pot of french onion soup. Day three, hashee. I use the meat from the roast, I strain some of the liquid from the soup; I add the onions to the meat. The left over gravy (from day one) is added to the liquid from the soup and cooked down a bit before I add it to the beef and onions. I serve with the reheated leftover mashed potatoes from day one.
Three unique meals with no extra effort.
I grew up with having Hashee whenever we could afford the meat. In my day it was very expensive years 1940 to 1950. Would love to make it
We made the hachee on a cold day.It was absolutely delicious and we will make it quite often this upcoming winter.
Hi Albert! I'm so happy you like my hachee recipe it is ove of my favorite winter dishes. Eet smakelijk!