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A bowl of Dutch hachee beef and onion stew served with potatoes.

Dutch Hachee

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A deeply savory Dutch beef and onion stew balanced with red wine, cider vinegar, bay leaves, and cloves.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Dutch
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Stew
  • 2 lb beef chuck cut into 1-inch cubes
  • 2 tbsp vegetable oil
  • 3 large onions thinly sliced
  • 2 tbsp all-purpose flour
  • 2 cups beef stock
  • 1 cup dry red wine
  • 2 tbsp apple cider vinegar
  • 2 large bay leaves
  • 4 whole cloves
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp brown sugar
  • 1 tsp dried thyme

Equipment

  • Large Dutch oven
  • Wooden spoon
  • Chef's knife
  • Ladle

Method
 

Brown the Beef:
  1. Pat the beef dry and season lightly with salt and pepper.
  2. Heat the oil in a Dutch oven and brown the beef in batches. Transfer it to a plate.
  3. Add the onions and cook over medium heat for 10 minutes, until soft and lightly golden.
Braise the Hachee:
  1. Stir the flour into the onions and cook for 1 minute.
  2. Pour in the stock, wine, and vinegar. Add the bay leaves, cloves, sugar, and thyme, then return the beef to the pot.
  3. Cover and simmer gently for 2 hours, stirring occasionally, until the beef is tender and the sauce is thick.
  4. Remove the bay leaves and cloves before serving.

Nutrition

Calories: 620kcalCarbohydrates: 24gProtein: 49gFat: 32gSaturated Fat: 10gCholesterol: 145mgSodium: 920mgFiber: 4gSugar: 9g

Notes

  • The vinegar is essential for the characteristic sweet-sour balance of hachee.
  • Serve with boiled potatoes, mashed potatoes, or buttered noodles.