Meat
Dutch hachee
A Dutch winter stew of beef and lots of onions, slowly braised with bay, cloves and a touch of vinegar until sweet, sour and tender.
- 165 min15 prep · 150 cook
- EasyDifficulty
- 480 kcalper serving
Ingredients
4 servings
- Beef chuck, in chunks800 g
- Onions4
- Butter40 g
- Plain flour2 tbsp
- Beef stock600 ml
- Red wine vinegar2 tbsp
- Brown sugar1 tbsp
- Bay leaves3
- Whole cloves4
- Saltto taste
- Black pepperto taste
- Boiled potatoes and red cabbage, to serveto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Season the beef, dust with flour and brown it in the butter in batches.
- 2
Add the onions, cut into thick rings, and cook until soft and golden.
- 3
Pour in the stock and vinegar, add the sugar, bay leaves and cloves and bring to a simmer.
- 4
Cover and cook over the lowest heat until the beef falls apart.
- 5
Remove the bay leaves and cloves, adjust the seasoning and reduce the sauce a little if needed.
- 6
Serve with boiled potatoes and red cabbage.
Tips and questions
- Which cut of beef should I use?
- A well-marbled stewing cut like chuck or shin. Lean cuts dry out instead of becoming tender.
- Can I make it in a slow cooker?
- Yes: brown the meat and onions first, then cook on low for 7–8 hours.
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