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)
Classic Hachee (Dutch beef stew) is a warming, winter dish. Made with beef, onions, and bay leaf it is the perfect comfort food for a cold winter's day.
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
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, 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.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 617Total Fat: 41gSaturated Fat: 19gTrans Fat: 2gUnsaturated Fat: 18gCholesterol: 190mgSodium: 576mgCarbohydrates: 5gFiber: 0gSugar: 1gProtein: 53g
Lauren Michael Harris says
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!
Liz says
This was such a nice cozy dinner! It's been so cold, this warmed me right up!
Shashi says
Woa - this looks so hearty and delicious! Perfect for a cold dreary day!