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Home Ā» Food Ā» By Country or Region Ā» Western Europe Ā» Netherlands Ā» Hachee (Dutch Beef & Onion Stew)

Hachee (Dutch Beef & Onion Stew)

January 6, 2014 by Kimberly Killebrew Ā· 92 Comments

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Hachee is a traditional beef and onion stew found in virtually every Dutch home. Ā It’s a delicious comfort dish to enjoy during the cold winter months. Ā The long, slow cooking time produce super tender meat and a rich sauce with wonderful depth of flavor. Here is an authentic hachee recipe that your whole family will love!

hachee recipe dutch beef stew onion authentic traditional netherlands

What is Hachee?

The wordĀ hacheeĀ has its origins in the French hacher, meaning “to chop” and Hachee is sometimes referred to as a “hash.” Ā Hachee has been around since the middle ages and like many of the traditional dishes of Europe that we know and love today, it was originally a peasant dish, created as a means of using up leftover meat and vegetables. Ā The vinegar was used to tenderize tough pieces of meat (much like French peasants used wine). Ā Less expensive vegetables likes onions were used in generous amounts. Ā A long cooking process further ensured the meat would be tender. Ā Hachee remains a popular and much-loved dish in the Netherlands. Ā So much so that you can find it ready-made in grocery stores. Ā But nothing beats homemade, and your patience in the long, slow cooking process will yield results that will make your taste buds swoon.

The flavor profile of Hachee is significantly different from the traditional beef stews we know here in the U.S.. Hachee uses equal parts of beef and onion and the onions are caramelized. Ā The featured flavors in this stew are cloves, juniper berries, black peppercorns, bay leaves and vinegar – all of which come together to provide a wonderful depth of flavor that is both rich and comforting. Ā The flavor of Hachee shares similarities with German Sauerbraten.

Hachee Dutch Beef and Onion Stew Seasonings

I made this last week when my husband’s family came to WA for a visit. Ā My father-in-law lived in the Netherlands for two years as a young man and fell in love with the country, its people, and its food. Ā Many of the dishes he enjoyed then he hasn’t had since – almost 40 years later – a fact he often laments. Ā (Sorry for alluding to your age, John.) Ā So I wanted to surprise him with a traditional Dutch meal. Ā I narrowed it down to three options: Ā Boerenkool Stampot, Hutspot, and Hachee. Ā I decided on Hachee. Ā It’s a little more interesting, plus you can’t find the smoked Dutch sausages (rookworst) here that are traditionally eaten with the other two dishes. Ā And it also gave me the excuse to finally make the braised red cabbage with it – a side dish that is equally popular in Germany (Rotkohl) and that several of my readers have asked me about. Ā My father-in-law readily recognized the dish. Ā “This is the dish I had almost every night during my first two months in the Netherlands!” Ā And he hadn’t had it since until now. Ā We all really enjoyed this Hachee. And the leftovers the next day, after the flavors had even more time to meld, were even better.Ā 

Eet smakelijk!

Hachee Recipe

Let’s get started!

Cube the beef and pat it dry with a paper towel – this will ensure that it browns well. Ā Sprinkle with a little salt and pepper.

Hachee prep 1

Chop the onions.

Hachee prep 2

Brown the beef in a Dutch oven. Ā Brown the cubes on all sides. Ā Brown in batches so as not to overcrowd the beef – that will prevent it from browning properly. Ā Remove the beef and set aside, leaving the burnt bits on the bottom of the pan – those will provide a lot of flavor to the stew.

Hachee prep 3

Add some more butter and caramelize the onions until golden brown. Ā Add the flour and stir to combine.

Hachee prep 5

Add the beef to the onions.

Hachee prep 6

Add the beef broth and the seasonings. Ā Bring to a boil, reduce the heat to low, cover and simmer for 2 1/2 hours. Ā Uncover and simmer for another 30 minutes to help thicken the sauce. Ā If it needs further thickening, make a slurry with equal parts of flour and water and stir it into the stew, stirring constantly to prevent lumping. Ā Return to a simmer until the stew is thickened. Ā Add salt, pepper and more red wine vinegar to taste.

Hachee prep 7

Hachee is traditionally served with aardappelen (potatoes) andĀ rode kool met appeltjes (braised red cabbage with apples – click for recipe). Ā A serving of applesauce is also common. Ā Eet smakelijk!

Hachee Dutch Beef and Onion Stew

hachee recipe dutch beef stew onion authentic traditional netherlands

Hachee (Dutch Beef & Onion Stew)

Kimberly Killebrew
A traditional beef and onion stew from the Netherlands, Hachee has a wonderfully rich flavor profile that everyone will love!
Print Recipe
4.80 from 15 votes
Prep Time 30 mins
Cook Time 3 hrs
Total Time 3 hrs 30 mins
Course Entree, Main Course
Cuisine Dutch
Servings 6
Calories 415 kcal

Ingredients
 
 

  • 2 pounds stewing beef (e.g. chuck) , cubed in 1/2 in. pieces, blotted dry with paper towel, lightly seasoned with salt and pepper
  • 3 tablespoons butter
  • 2 pounds yellow onions , about 4 large, finely chopped
  • 1/4 cup all-purpose flour
  • 4 cups good quality beef broth or stock
  • 3 large bay leaves
  • 4 cloves
  • 4 juniper berries
  • 10 black peppercorns
  • 2 tablespoons red wine vinegar
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions
 

  • Melt the butter in a Dutch oven over medium-high heat. Brown the beef on all sides, working in batches so as not to overcrowd. Transfer to a plate and set aside. Leave the browned bits in the pan (important for flavor).
  • Add the onions and some more butter if needed and cook until caramelized, about 25 minutes. Add the flour and stir until combined. Add the 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.
  • Increase the heat and bring the stew to a boil. Reduce the heat to low, cover, and simmer for 2 1/2 hours. Uncover and simmer for another 30 minutes to further thicken the stew. Add salt, pepper and more red wine vinegar to taste. Discard the juniper berries, cloves, and bay leaves. Leave in or discard the peppercorns.
  • Serve with mashed potatoes and braised red cabbage.

Nutrition

Calories: 415kcal | Carbohydrates: 18g | Protein: 33g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 119mg | Sodium: 1060mg | Potassium: 823mg | Fiber: 3g | Sugar: 6g | Vitamin A: 199IU | Vitamin C: 11mg | Calcium: 75mg | Iron: 4mg
Keyword Dutch Beef Onion Stew, Hachee
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

 

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92 Responses

  1. Ris says

    February 4, 2022 at 3:01 pm

    I made it for first time tonight. It’s delicious and tastes even better than my mother’s! I didn’t have juniper berries and it didn’t seem to matter.
    Thank you!

    Reply
    • Kimberly @ The Daring Gourmet says

      February 4, 2022 at 5:51 pm

      Thank you so much, Ris, that’s a compliment indeed and I’m thrilled that you enjoyed it! :)

      Reply
  2. Manon says

    January 29, 2022 at 4:25 am

    Great recipe! It tasted just like my mom used to make it for us in the Netherlands. I made it from 3 pounds beef for 6 people and it was almost completely finished. I added more spices and flour, but stayed with 2 pounds onions. I was out of red wine vinegar, so used red wine and a little white vinegar. Wine added nice depth to flavor. Don’t forget to stir and scrape the bottom of the pan regularly when the stew is thickening without the lid on the pot.

    Reply
  3. Maggie Linstead says

    July 31, 2021 at 8:13 am

    There is no flour in Hachee. It is never thicken in any way. Limburg’s zuurvlees is thickens but then you use ontbijtkoek

    Reply
    • Anonymous says

      November 22, 2021 at 10:02 am

      With flour is how my Dutch family makes it!

      Reply
    • Yovvel says

      December 2, 2021 at 11:40 am

      i live in the netherlands. Ontbijtkoek is used with other dutch stews, not with hachee.
      With Hachee we use flour. if it isn’t thickened, you need to boil it longer.

      Reply
      • Nilla Rittenhouse says

        March 2, 2023 at 11:08 am

        My parents are dutch and my mom always used white vinegar and sugar as well in her Hashee.

        Reply
  4. MINNIE MEYER says

    February 6, 2021 at 11:17 am

    About the whole cloves, juniper berries and peppercorns, are they removed at the end? Do they go soft and disappear? I’ve heard of recipes where they are tied in cheesecloth or something, then removed at the end? Thank you!

    Reply
    • Kimberly @ The Daring Gourmet says

      February 6, 2021 at 4:09 pm

      Hi Minnie, they’re removed at the end. Cheesecloth does make it easier!

      Reply
    • Nancy says

      March 10, 2022 at 5:34 pm

      I was thinking of using cheesecloth as well. The last thing I want to do is miss a clove and bite straight into it! Can’t wait to try this recipe!

      Reply
      • Anonymous says

        January 15, 2023 at 5:43 am

        I use a tea ball works perfectly

        Reply
  5. Lucile says

    January 23, 2021 at 11:04 pm

    Good day thank you for sharing your reciepe very simple preparation.I will try this to cook for my dutch lovely boss.Please share some simple ingredients and reciepe.Have a good day and stay safe.MANY THANKS AND GODBLESS.

    Reply
  6. orlando contrucci says

    January 19, 2021 at 12:20 am

    Great authentic recipe. I live in central Oregon where the junipers on the High dessert thrive;
    some are hundreds of years old. I have used the berries crushed on grilled salmon. Gives it a great flavor. Was born and raised in Amsterdam and still love Dutch dishes. Am making your recipe tomorrow with a nice slab of beef chuck and the berries of course. Have you ever heard of the dish Raukost? If I remember it well it involved warm boiled potatoes with either raw Brussels endive or any other raw leafy vegetables or combination thereof and ‘slasaus’ i.e. ranch dressing. The warm potatoes are mixed with the veggies and dressing and Hoopla! easy, simple dinner. We loved it.
    Cheers!

    Reply
    • Kimberly @ The Daring Gourmet says

      January 19, 2021 at 4:31 pm

      Thank you, Orlando. I am not familiar with Raukost but thank you for the introduction, it sounds like a delicious, easy dinner indeed!

      Reply
    • Lena Bailey says

      June 16, 2021 at 5:03 am

      Hallo allemaal, I was born and raised in Utrecht. My mother cooked Hatcher once a week during the winter months. I have cooked this dish for my family at least once or twice a year myself and they always enjoyed it. As a matter of fact I’m going to today. Even though I live in Florida and with the warm weather I enjoy this traditional food every once in a while. Brings me back!!!

      Reply
  7. KCO says

    November 25, 2020 at 12:08 pm

    Tried this for our crazy 2020 Thanksgiving meal, celebrating my kids’ heritage. Delicious! Only thing I would change is a little less butter. So good!

    Reply
    • Kimberly @ The Daring Gourmet says

      November 25, 2020 at 5:38 pm

      Thank you, KCO, I’m so glad you enjoyed it!

      Reply
  8. Roy kuipers says

    November 8, 2020 at 6:57 pm

    I make this all the time, but in place of beef broth I use beer, and I also add nutmeg. Then I serve over borenkool

    Reply
  9. Laurie Mach says

    October 31, 2020 at 2:49 pm

    Tasted just like moms! Thanks for sharing, I will keep this recipe for ever and would love to have any more you have.

    Reply
    • Kimberly @ The Daring Gourmet says

      November 1, 2020 at 12:01 pm

      Wonderful, thanks so much, Laurie!

      Reply
  10. Paul says

    August 8, 2020 at 12:44 pm

    If I was to add vinegar…if that’s part of the ā€œoldā€ way how much would I add?

    Reply
    • Kimberly @ The Daring Gourmet says

      August 17, 2020 at 9:19 pm

      Hi Paul, it’s just according to taste. I would start with less, like a tablespoon, and then you can taste it to determine if you want to add more.

      Reply
  11. Jeffrey van den Beukel says

    June 17, 2020 at 10:18 pm

    We use to add “ontbijtkoek” (Peijnenburg is recommandible, it some kind of gingerbread) with mustard. It is placed on top of the stew to get a rich flavour, and to thicken it in.

    Reply
    • Kimberly @ The Daring Gourmet says

      June 18, 2020 at 9:13 pm

      Hi Jeffrey, that’s exactly what they do in certain regions of Germany when making Sauerbraten. It’s a delicious touch.

      Reply
  12. Anonymous says

    June 15, 2020 at 11:15 am

    I use leftover roast and the gravy. I carmelized the onions, cube the beef, added the onions with the leftover gravy, whitevenegar and a little sugar. Simmer for a hour add water as needed

    Reply
    • (Wiesje) jean hartman says

      September 28, 2020 at 10:07 pm

      That is exactly how I make mine. An easy recipe, definely comfort food

      Reply
      • Anonymous says

        November 17, 2021 at 4:11 am

        Me too. How my mother always made it.

        Reply
  13. Robin McGrath says

    March 17, 2020 at 9:58 am

    Back in 1972, I adopted a seven year old girl who had been living with a Dutch foster family, before she taken and put into FOUR failed adoptive placements. By the time I got her, she was a wreck–unable to speak or eat or sleep. I was at my wits end, but a Dutch friend suggested I try some traditional Dutch food, and gave me a few recipes. One was for spinach with lemon and butter nd hard chopped eggs, and another was for “vinegar stew,” pretty well the same as this recipe. She began eating and bit by bit she came alive again. She died unexpectedly last year, but I think about her a lo, and I am so grateful for the loving Dutch foster parents she had as I’m sure they were the ones who gave her the strength to recover from trauma she endured. Today, I was remembering that stew, and since I hadn’t made it in many years, I looked for a recipe and found yours. I’m going to go and make it and I will probably cry when I put it on the table, but that’s as it should be. We have to grieve for those we have lost, and what better way to do it than to eat good food with those who are still here with us. Thank you.

    Reply
    • Kimberly @ The Daring Gourmet says

      March 17, 2020 at 12:46 pm

      Robin, thank you for sharing that tender and heartfelt story. I hope you and your family find peace and solace as you share this meal and the many memories together <3

      Reply
  14. Diana says

    August 20, 2019 at 5:54 pm

    Thank you so much. I can’t wait to try the recipe. I’m throwing a party to introduce my family to Dutch cuisine. My lovely daughter in law to be was born in Amsterdam and I wanted to celebrate her heritage with the rest of the family. This looked like an excellent dish to serve! I will let you know how it turns out. Thank you again! Diana

    Reply
    • Kimberly @ The Daring Gourmet says

      August 20, 2019 at 9:15 pm

      That sounds so fun, Diana, what a great idea! Have a wonderful party and I look forward to hearing what everyone thought of the stew!

      Reply
  15. Diana says

    August 20, 2019 at 12:47 pm

    Can this recipe be made in a crockpot?

    Reply
    • Kimberly @ The Daring Gourmet says

      August 20, 2019 at 5:26 pm

      Hi Diana, yes it can. Follow the steps as written and then in step 3 transfer everything to the crock pot and cook on LOW for 5-7 hours or on HIGH for 3-4 hours or until the beef is fork tender.

      Reply
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