Dutch Beef And Onion Stew Hachée Recipes

HACHEE (DUTCH BEEF STEW)

Hachee (Dutch Beef Stew) image

Serve this tender Dutch hachee with potatoes and vegetables.

Provided by Anonymous

Categories World Cuisine Recipes European Dutch

Time 1h40m

Yield 4

Number Of Ingredients 12

Ingredients

2 tablespoons oil, divided
1 (1 pound) package beef stew meat, cut into 1/2-inch cubes
1 pinch salt and pepper to taste
1 cup water
2 pounds onions, chopped
2 whole cloves
2 large bay leaves
1 cube beef bouillon granules
1 tablespoon vinegar, or more to taste
1 teaspoon white sugar
1 teaspoon curry powder, or to taste
1 tablespoon potato starch

Steps:

Heat 1 tablespoon oil in a pot over medium-high heat and cook beef stew meat until browned on all sides, 5 to 10 minutes. Season with salt and pepper. Pour in water, bring to a boil, reduce heat, over, and simmer over low heat for 45 minutes.
Heat 1 tablespoon oil in a skillet and cook onions over medium-low heat until they are very soft and are starting to caramelize, about 10 minutes. Add sauteed onions and uncooked onions to the pot with the meat and simmer for 45 more minutes. Season with beef bouillon.
When meat is cooked through, season with vinegar, sugar, and curry powder. Remove 1 tablespoon of liquid and stir together with potato starch in a small bowl to make a slurry. Add slurry back to the stew to thicken. Cook for 1 to 2 more minutes.

Nutrition Facts : Calories 384.1 calories, Carbohydrate 24.8 g, Cholesterol 62.6 mg, Fat 22.5 g, Fiber 4.2 g, Protein 21.2 g, SaturatedFat 7.3 g, Sodium 248.2 mg, Sugar 10.8 g

DUTCH BEEF AND ONION STEW (HACHéE)

Dutch Beef and Onion Stew (Hachée) image

This is a fairly basic recipe for a common stew that you'll find among most Dutch households. It's more of a 'down home cooking' style of recipe that not all restaurants serve, but most families have their favorite version of this recipe. All the warm spices, especially the cloves and juniper berries, add a wonderful touch to...

Provided by Vickie Parks

Categories Beef

Time 3h30m

Number Of Ingredients 13

Ingredients

3 lb beef, cut into 1/2-inch cubes
3 Tbsp unsalted butter
3 large yellow onions, finely chopped
1/4 cup all-purpose flour
4 cups low-sodium beef broth
3 bay leaves
4 whole cloves
4 juniper berries
10 whole black peppercorns
2 cardamom pods (or 1/2 tsp ground cardamom)
2 Tbsp red wine vinegar
salt, to taste
black pepper, to taste

Steps:

1. Melt the butter in a Dutch oven over medium-high heat. Season the beef with salt and pepper, then brown the beef on all sides, working in batches so as not to overcrowd. Transfer browned beef to a plate and set aside. Leave the browned bits in the pan.
2. Add the onions to the Dutch oven, adding more butter if needed, and cook until onions are caramelized, about 20 minutes. Add the flour and stir until combined. Add the browned beef to the onions, stir to combine, and cover with the beef stock just until covered. Add the seasonings and red wine vinegar, stir to combine.
3. Increase the heat and bring the stew to a boil. Once it reaches a boil, reduce heat to low. Cover Dutch oven, and let it simmer for 2½ hours.
4. Uncover, season to taste with additional salt, pepper and red wine vinegar. Let simmer for another 30 minutes to further thicken the stew.
5. Serve immediately over mashed potatoes, and add a side of braised red cabbage.

SAVORY BEEF AND ONION STEW (HACHéE)

Savory Beef and Onion Stew (Hachée) image

This is one of the favourite dishes in the region i live in. I got the recipe from a site with authentic dutch recipes: http://www.hollandsepot.dordt.nl/index.htm There is actually another ingredient in the original recipe, it's called ontbijtkoek and it's used to thicken the stew instead of using cornflour.

Provided by Vanja77

Categories Meat

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 large onions, thinly sliced
1/4 cup flour
1/4 cup butter or 1/4 cup margarine
2 cups stock or 2 cups beef bouillon cubes
3 bay leaves
5 cloves
1 tablespoon vinegar
1/2 lb beef, cubed
2 tablespoons cornflour
1 pinch pepper
1 dash Worcestershire sauce

Steps:

Brown the onions and the flour in the butter in a saucepan.
Add stock gradually, stirring all the time. Add bay leaves and cloves and simmer for five minutes with the lid on the pan.
Add the vinegar and the diced meat.
Simmer for another hour.
Mix the cornflour with a little water. Add this to the stew to thicken the sauce. Simmer for five minutes, stirring continuously.
Make it to taste with a little pepper and Worcestershire sauce.
Serve with mashed or boiled potatoes and red cabbage with this dish.

Nutrition Facts : Calories 556.8, Fat 52, SaturatedFat 24.1, Cholesterol 86.7, Sodium 120.2, Carbohydrate 15.8, Fiber 1.8, Sugar 3.2, Protein 6.7

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