Dutch stew Hachee

Person Author: Maaike Calender December 19, 2014 Posted No Tags Comment No Comments

Hachee (pr. hushay) is a typical Dutch winter stew, mostly served with red cabbage and potatoes.

You can use any kind of beef stewing meat, the marbled ones are best, depending on the cut the cooking times might be longer to ensure a nice tender stew.

Vinegar or red wine is up to you, it doesn’t matter really, the acidity in both will help tenderize the meat, the flavor of red wine is, of course, completely different. Make it twice and try them both 😉

The water is a guideline, you might need a bit more or less.

Serves 6:

8 onions, roughly chopped

75grams of butter

1,2 kilo of beef stewing meat

3 tablespoons of flour

1000ml water

2 beef stock cubes

250ml red wine

2 tablespoons of vinegar or more wine

1 teaspoon of sugar

3 bay leaf

6 cloves

Salt and pepper to taste


How to:

Heat a (cast iron) casserole dish and melt the butter. Brown the meat (in batches is best). Add the onions when all the meat is browned and cook for 20 minutes, deglaze de pan with the wine and vinegar, cook for 2 minutes so the alcohol can evaporate.

Return meat to the pan and add salt and pepper to taste, the flour and mix well, cook the flour for 1-2 minutes.

Then add water and stock cube, as much as needed to just cover the meat.

Add vinegar or wine, sugar, bay leafs and cloves. Bring to the boil, turn down the heat and partially cover casserole. Stew for about 3 hours on a low heat

When the meat is tender, the gravy formed should be thickened by the flour, season the gravy if needed.

Check once in a while if you need to add more water.

Serve with cooked potatoes or  mash and red cabbage.


Recipe (this version) and  photos Gardeninglady


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