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Hachee – Dutch Beef Stew

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Satisfying, rich, warming beef stew, a Dutch classic.


  • 50 g butter
  • 600 g beef (suitable for stewing), cubed
  • 3 large onions, chopped
  • 2 tbsp flour
  • 1 beef stock cube
  • 3 tbsp red wine vinegar
  • 3 bay leaves
  • 4 cloves
  • Salt and pepper


  1. Melt the butter in a Dutch oven.
  2. Add the beef, brown well.
  3. Take out the beef, set aside.
  4. Add the onions to the remaining fat, cook until translucent and slightly browned.
  5. Add the beef back in, mix with the onions.
  6. Sprinkle over the flour, cook 1-2 minutes on low heat, stirring regularly.
  7. Add warm water until the beef is barely covered.
  8. Add the stock cube, red wine vinegar, bay leaves and cloves.
  9. Cover, simmer on a low heat for at least 3 hours. If you like a thick sauce, take of the lid for the last 30 minutes to evaporate some of the moisture of the sauce.
  10. Taste, adjust seasoning with salt and pepper if necessary.
  11. Serve with potato puree or rice.

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