Introduction
Did you know that the Dutch once considered stews like Hachee a “peasant dish”—yet today, it’s served in high-end restaurants across the Netherlands?
Many think slow-cooked meals are complex or time-consuming, but the truth is: traditional recipes like Hachee are surprisingly simple, deeply flavorful, and perfect for anyone craving authentic, comforting food.
In this post, we’re diving into a deliciously tender, melt-in-your-mouth Hachee recipe. We’ll explore its cultural roots, share practical cooking insights, and walk you through each savory step. Whether you're new to Dutch cuisine or a long-time fan of hearty stews, this recipe is sure to become a new favorite.
Ingredients List
This Dutch beef stew may be humble in origin, but the ingredients come together to create bold, rich flavor.
🧅 Base Ingredients:
- 2 tablespoons butter – for a golden sear and richness
- 2 tablespoons olive oil – balances the butter and adds depth
- 2 pounds (900g) beef chuck or stewing beef, cut into 1.5-inch cubes
- 3 large yellow onions, thinly sliced (the soul of Hachee!)
- 3 garlic cloves, minced
- 2 bay leaves
- 4 whole cloves
- 1 teaspoon dried thyme (or fresh if available)
- Salt & pepper to taste
🥣 Liquid Components:
- 2 tablespoons all-purpose flour – helps thicken the gravy
- 1 ½ cups beef broth – the savory base
- 1 cup red wine or dark beer – optional, but adds complexity
- 2 tablespoons red wine vinegar or apple cider vinegar
- 1 tablespoon dark brown sugar – balances acidity
🍽️ Optional Add-ins & Swaps:
- Substitute mushrooms for a deeper umami note
- Use vegetable broth to make a vegetarian version with meat substitutes
- Add a bit of dijon mustard for a French-Dutch twist
- Try pearl onions for added sweetness
💡 Tip: Let your pantry guide you—this dish is incredibly forgiving!
Timing
| Task | Time |
|---|---|
| Prep Time | 15 minutes |
| Cook Time (simmer) | 2.5–3 hours |
| Total Time | ~3 hours 15 minutes |
🕒 Efficiency Hack: Use a slow cooker or pressure cooker to save time without sacrificing flavor. With a pressure cooker, you can cut cooking time by nearly 70%!
Step-by-Step Instructions
Step 1: Sear the Beef
Heat butter and oil in a Dutch oven over medium-high heat. Working in batches, brown the beef cubes on all sides—this step builds that crave-worthy flavor foundation. Remove and set aside.
Tip: Don't overcrowd the pan. Searing in batches ensures each piece caramelizes beautifully.
Step 2: Soften the Onions
In the same pot, add sliced onions. Cook over medium-low heat for about 15–20 minutes until golden and soft. Stir occasionally to prevent burning.
Pro Insight: The slow caramelization of onions is key to Hachee’s sweet-savory depth.
Step 3: Add Aromatics
Stir in minced garlic, thyme, cloves, bay leaves, salt, and pepper. Cook for 1–2 minutes until fragrant.
Flavor Boost: Toast your cloves in a dry pan for 30 seconds before adding for enhanced aroma.
Step 4: Build the Stew Base
Sprinkle flour over the onions and stir well for a minute to coat and cook out the raw flour taste.
Deglaze with wine or beer, scraping the brown bits from the bottom of the pan. Add broth, vinegar, and brown sugar. Stir thoroughly.
Pro Tip: Want more body? Add a splash of Worcestershire or a teaspoon of tomato paste.
Step 5: Return Beef to the Pot
Add the browned beef back into the pot. Cover and simmer on low heat for 2.5 to 3 hours. Stir occasionally to prevent sticking.
🥄 Slow Cooker Method: Cook
on low for 6–8 hours.
⚡
Pressure Cooker Method:
45–50 minutes on high pressure.
Step 6: Final Adjustments
Remove bay leaves and whole cloves (or warn your guests they’re in there!). Adjust seasoning if needed. The stew should be thick, aromatic, and beef so tender it falls apart.
Nutritional Information
Here’s a rough breakdown per serving (based on 6 servings):
- Calories: 450–500 kcal
- Protein: 35g
- Fat: 25g
- Carbohydrates: 18g
- Fiber: 2g
- Sugar: 6g
- Sodium: 650mg
🔍 Nutrition may vary based on substitutions or side dishes.
Healthier Alternatives
Looking to lighten things up? Here are some tasty adjustments:
- Use lean beef or substitute with tofu or seitan for a vegetarian twist.
- Replace butter with avocado oil or light olive oil.
- Swap flour with arrowroot or almond flour for a gluten-free version.
- Reduce sodium by using low-sodium broth and limiting added salt.
🥦 Bonus: Adding extra veggies like carrots, parsnips, or cauliflower boosts fiber and nutrients.
Serving Suggestions
Hachee is comforting, bold, and versatile. Pair it with:
- Dutch mashed potatoes (stamppot) – the classic side
- Crusty bread – ideal for soaking up the stew
- Buttered egg noodles or spaetzle
- Steamed red cabbage or braised kale for color and contrast
🌱 Seasonal Tip: In colder months, serve with roasted root vegetables; in spring, try lighter greens and fresh herbs.
👨🍳 Personalize it: Add a dollop of crème fraîche or grainy mustard at serving for a creamy finish.
Common Mistakes to Avoid
- Skipping the browning: This shortcut sacrifices flavor. Always sear your beef!
- Rushing the onions: Undercooked onions = weak flavor.
- Overcrowding the pot: Leads to steaming, not searing. Take your time.
- Not seasoning properly: Taste as you go and adjust at the end.
- Leaving in the cloves: These are for flavoring, not chewing—remove them before serving.
🧠 Expert Tip: Always allow stew to rest 15 minutes before serving. Flavors settle and intensify.
Storing Tips
Hachee only gets better with time. Here’s how to store it right:
- Fridge: Store in an airtight container for up to 4 days
- Freezer: Freeze in portions for up to 3 months
- Reheat: Gently on stovetop or microwave. Add a splash of broth to refresh texture.
🥣 Meal Prep Tip: Make a double batch and freeze for quick weekday dinners!
Conclusion
Hachee is the kind of dish that brings comfort, warmth, and rich tradition to your table. With tender beef, caramelized onions, and deep, savory flavors, it’s an unforgettable stew that’s simple to make and a joy to share.
📢 Try this Dutch classic today—and let me know in the comments how you made it your own! Don’t forget to subscribe for more slow-cooked wonders and heritage recipes straight to your inbox.
FAQs
What cut of beef is best for Hachee?
Chuck roast or beef stewing meat works best. Look for cuts with some marbling—they get wonderfully tender during long cooking.
Can I make Hachee without alcohol?
Absolutely! Just use extra beef broth or even apple juice for a slightly sweeter profile.
Is Hachee spicy?
No, it’s more savory and aromatic. You can add a pinch of paprika or cayenne for a slight kick, though it’s not traditional.
What does Hachee mean?
“Hachee” comes from the French word hacher, meaning “to chop”—a nod to the chopped beef and onions used in the dish.
Can I make this in advance?
Yes! In fact, Hachee tastes better the next day as the flavors deepen. Just reheat gently before serving.