Hachee Dutch Beef Stew Recipes

HACHEE (DUTCH BEEF STEW)

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.

HACHEE (DUTCH BEEF STEW)

Steps:

• Cut the beef into 1-inch chunks and cover the cubes with the flour and some pepper.
• Melt the butter in a Duch oven and brown the meat.
• Add the sliced onions and cook them for a few minutes until they become softer, no need to take the meat out.
• Cover the meat with the stock and add the bay leave and the vinegar. Bring it to a boil, turn down the heat, cover the pan, and let the hachee simmer for 2,5-3 hours while stirring occasionally. Make sure to scrape the bottom of the pan!
• Season with some salt and pepper and serve with some potatoes and braised red cabbage.

SAVORY BEEF AND ONION STEW (HACHéE)

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.

DUTCH HACHE - STEWED MEAT

Steps:

• Brown the onions in the butter or oil.
• Add flour, mix well and cook 1 minute.
• Add beef broth and bring to a boil.
• Add all other ingredients.
• Lower heat to simmer and cook for at least one hour or until meat is tender.
• Adjust seasoning if necessary. You may want more salt.
• Serve over mashed potatoes, with cooked cabbage on the side.

HACHEE

Steps:

• Sprinkle cubed rib-eye with flour until completely coated. Season with salt and pepper.
• Heat oil in a heavy, cast iron casserole over medium-high heat. Add rib-eye in batches to the hot oil and cook on all sides until browned, about 5 minutes per batch. Remove seared cubes before adding the next batch, but reuse the same oil.
• Once meat is cooked, add onions and butter to the casserole. Reduce heat to low and cook until onions are softened, about 10 minutes. Return meat to the casserole along with 1 quart beef stock, bay leaves, and cloves; stir to combine and bring to a boil. Reduce heat and simmer for 2 hours, stirring every 30 minutes. Mix in red wine and add more stock if liquid is low. Cook for 2 more hours, stirring every so often, until beef is fork-tender.