Name: Hachee (Dutch beef stew)
Prep time: 15 min
Cook time: 3 h 2 s
Total time: 3 h 15 min 2 s
Yield: 4
Cuisine: Dutch
Ingredients: 2 pounds (800 grams) beef (chuck); 5 large onions; 2 tablespoons (50 gram) butter; 1 bayleave; 4 cups (1 liter) beef stock; 2 tablespoons vinegar; 2 tablespoons flour

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Hachee is a beef stew from the Netherlands made with beef and onion. Serve this dish with red cabbage and mashed potatoes.

Overhead shot of hachee on a grey background

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.