Description
Hachee is the epitome of Dutch comfort food, blending tender beef with caramelized onions in a rich and flavorful sauce. The use of warming spices like cloves and juniper berries gives this dish its signature depth, making it a beloved staple for cold evenings.
Traditionally served with creamy mashed potatoes and tangy braised red cabbage, Hachee offers a balance of textures and flavors. Whether you’re reminiscing about Dutch traditions or exploring new cuisines, this hearty stew promises to satisfy both the stomach and the soul.
Ingredients
Units
Scale
- 2 pounds stewing beef (e.g., chuck), cubed into 1/2-inch pieces
- 3 tablespoons butter
- 2 pounds yellow onions (about 4 large), finely chopped
- 1/4 cup all-purpose flour
- 4 cups high-quality beef broth or stock
- 3 large bay leaves
- 4 whole cloves
- 4 juniper berries
- 10 black peppercorns
- 2 tablespoons red wine vinegar
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Melt butter in a Dutch oven over medium-high heat. Brown the beef in batches to avoid overcrowding, ensuring all sides are browned. Remove and set aside, leaving browned bits in the pan.
- Add onions to the pan with more butter if necessary. Cook until deeply caramelized, about 25 minutes. Stir in flour until combined.
- Return the beef to the pot. Pour in the beef stock, ensuring the beef is just covered. Stir in bay leaves, cloves, juniper berries, peppercorns, red wine vinegar, salt, and pepper.
- Increase the heat to bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 2½ hours.
- Uncover and simmer for an additional 30 minutes to thicken the sauce. Adjust seasoning with more salt, pepper, or vinegar to taste.
- Discard the bay leaves, cloves, and juniper berries before serving. Serve hot with mashed potatoes and braised red cabbage for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 3 hours