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Hachee (Dutch Beef Stew)
A beef stew from the Netherlands consisting of pieces of beef braised with onion, vinegar, cloves, and bay leaves.
servings: 4
total time: 2 hours 30 minutes
recipe by: Frankie
Ingredients
- 2 TBSP plus 1 TBSP unsalted butter
- 2 pounds chuck roast, cut into 1-inch pieces
- 3 large yellow onion, small chopped
- 1/4 cup all-purpose flour
- 1/2 tsp ground cloves
- salt & freshly ground pepper
- 2 cups water
- 2 TBSP red wine vinegar
- 3 bay leaves
- optional: hutspot (shown above) or mashed potatoes for serving
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Directions
- Heat a dutch oven or large pot over medium-high heat until hot.
- Add 2 TBSP of the butter the the pot. When the butter melts cook half of the beef pieces in the butter until browned on all sides, about 4 minutes. Transfer the browned beef to a plate using a slotted spoon.
- Add the remaining 1 TBSP of butter to the pot and brown the remaining beef the same way then transfer the beef to the plate with the other browned beef keeping any fat in the pot.
- Keep the pot over medium-high heat and add the onion. Cook the onion, stirring often, until softened, about 6 minutes.
- Stir in the flour, cloves, 1 tsp salt, and 1 tsp pepper until well combined.
- Stir in the water and vinegar and bring to a boil.
- Add the browned beef back into the pot and use a wooden spoon or spatula to scrape the bottom of the pot to release any stuck on bits.
- Stir in the bay leaves then cover the pot and reduce the heat to medium-low. Simmer over medium-low heat while covered for about 1 hour, stirring occasionally.
- Remove the lid from the pot and continue to simmer the stew, stirring occasionally, until the stew is thickened and beef is tender, 30 to 60 more minutes.
- Taste and season with additional salt & pepper if necessary.
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