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Home » Hachee (Dutch Beef & Onion Stew)

Hachee (Dutch Beef & Onion Stew)

January 6, 2014

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Hachee Dutch Beef and Onion Stew

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

Eet smakelijk!

The word hachee has its origins in the French hacher, meaning “to chop” and Hachee is sometimes referred to as a “hash.”  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.  The vinegar was used to tenderize tough pieces of meat (much like French peasants used wine).  Less expensive vegetables likes onions were used in generous amounts.  A long cooking process further ensured the meat would be tender.  Hachee remains a popular and much-loved dish in the Netherlands.  So much so that you can find it ready-made in grocery stores.  But nothing beats homemade, and your patience in the long, slow cooking process will yield results that you’re entire family will love.

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.  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.  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.  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.  Many of the dishes he enjoyed then he hasn’t had since – almost 40 years later – a fact he often laments.  (Sorry for alluding to your age, John.)  So I wanted to surprise him with a traditional Dutch meal.  I narrowed it down to three options:  Boerenkool Stampot, Hutspot, and Hachee.  I decided on Hachee.  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.  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.  My father-in-law readily recognized the dish.  “This is the dish I had almost every night during my first two months in the Netherlands!”  And he hadn’t had it since until now.  We all really enjoyed this Hachee. And the leftovers the next day, after the flavors had even more time to meld, were even better. 

Let’s get started!

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

Hachee prep 1

Chop the onions.

Hachee prep 2

Brown the beef in a Dutch oven.  Brown the cubes on all sides.  Brown in batches so as not to overcrowd the beef – that will prevent it from browning properly.  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.  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.  Bring to a boil, reduce the heat to low, cover and simmer for 2 1/2 hours.  Uncover and simmer for another 30 minutes to help thicken the sauce.  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.  Return to a simmer until the stew is thickened.  Add salt, pepper and more red wine vinegar to taste.

Hachee prep 7

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

Hachee Dutch Beef and Onion Stew

4.8 from 11 reviews
Hachee (Dutch Beef & Onion Stew)
 
Print
Prep time
30 mins
Cook time
3 hours
Total time
3 hours 30 mins
 
: The Daring Gourmet, www.daringgourmet.com
Serves: 6
Ingredients
  • 2 pounds beef, cubed in ½ 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
  • ¼ cup all-purpose flour
  • 4 cups good quality beef stock
  • 3 large bay leaves
  • 4 cloves
  • 4 juniper berries (look in health food stores or order online)
  • 10 black peppercorns
  • 2 tablespoons red wine vinegar
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
Instructions
  1. 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).
  2. 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.
  3. Increase the heat and bring the stew to a boil. Reduce the heat to low, cover, and simmer for 2½ hours. Uncover and simmer for another 30 minutes to further thicken the stew. Add salt, pepper and more red wine vinegar to taste.
  4. Serve with mashed potatoes and braised red cabbage.
3.2.2265

 

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Filed Under: Affiliate, All Recipes, By Country or Region, Disclosure, Food, Main Dishes, Meat, Netherlands, Soups & Stews, Western Europe Tagged With: authentic, beef stew, hachee, hash, Holland, Netherlands, onions, recipe, stew, traditional

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78 Responses

  1. 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
  2. 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
  3. 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
  4. 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
  5. Paul says

    August 8, 2020 at 12:44 pm

    If I was to add vinegar…if that’s part of the “old” 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
  6. 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
  7. 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
  8. 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
  9. 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
  10. 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
  11. Robert says

    July 20, 2019 at 7:40 pm

    My mother would always add a table spoon of Appelstroop, Dutch apple spread to this recipe. That helped give it a lovely round sweetness.

    Reply
  12. Debby Vry says

    June 9, 2019 at 9:47 pm

    My Mom made this every so often and she was a great cook. When I read your recipe it reminded me of her and decided I had to make it this weekend. It was my 1st time and it tastes delicious; if I say so myself. Extremely flavorful. Juniper berries was the only missing ingredient. I also cooked the 3 hours in the oven at 350°F after the startup on the stove. Worked out well.

    Reply
    • Kimberly @ The Daring Gourmet says

      June 11, 2019 at 2:42 pm

      I’m so glad you enjoyed it, Debby, thanks for the feedback!

      Reply
  13. Sjors Pals says

    April 26, 2019 at 5:44 am

    We used to eat this with horse meat 😄

    Reply
    • Kimberly @ The Daring Gourmet says

      April 26, 2019 at 9:01 am

      Hi Sjors, I believe it. Eating horse is unheard of in the U.S. but it’s not hugely uncommon in several western European countries.

      Reply
  14. Marijcke says

    March 7, 2019 at 7:59 am

    Mariska street got it all perfect hutspot, boerenkool hachee.
    Luckily we have a dutch store so i can get the rookworst
    By the way one in my family hates…. onions so i have tried carrots with leek instead of onions. Delicious.
    I am dutch too

    Am just making hachee right now
    I saw some very strange recipies here.
    Good for you Mariska

    Reply
  15. Anne says

    February 24, 2019 at 5:01 am

    I made this dish for the first time and my family and son-in-law just loved it. I was wondering…..could this dish be made with a whole roast as well?

    Reply
    • Kimberly @ The Daring Gourmet says

      February 24, 2019 at 1:06 pm

      Wonderful, Anne, thank you! Absolutely, you can do a whole roast.

      Reply
  16. Leanne says

    May 10, 2018 at 2:37 am

    Hi Kimberley. It’s my 1st time making this recipe so please excuse my ignorance. Do you place the cloves, peppercorns and berries in whole? Do you remove them (with the bay leaves) before serving? Thankyou :)

    Reply
    • Kimberly @ The Daring Gourmet says

      May 10, 2018 at 11:19 am

      Hi Leanne, yes correct, place them in whole and remove them at the end. Happy cooking!

      Reply
  17. john says

    February 7, 2018 at 3:50 pm

    hi Kimberly
    i wonder if this dish could be adapted to slow cooked sheep shanks?

    Reply
    • Kimberly @ The Daring Gourmet says

      February 7, 2018 at 5:35 pm

      Hi John, I don’t see why not. I would follow the steps as outlined, giving the shanks a good browning, and then in Step 3 add everything to the slow cooker and cook on high for 4-5 hours or on low for 6-8 hours. Check it a bit earlier to see if the meat is fork tender.

      Reply
    • Dan says

      April 6, 2020 at 1:55 pm

      Hello John
      I have used this recipe for prairie antelope and venison in South Dakota. It is the best wild game recipe I’ve had. I’m assuming it would work well for lamb shanks as well.

      Reply
  18. Laura Vander Wees says

    December 11, 2017 at 12:14 pm

    My parents came to Canada after the 1st war. Mom made hamburger with onions and there was vinegar but I cannot remember what else she put in there,but it was served over mashed potatoes and so good. Was this just a home made recipe?? Or is there a Dutch recipe for this.?
    I do know how to make the borenkool and stampot with carrots. Just love the Dutch meals.

    Reply
    • Kimberly @ The Daring Gourmet says

      December 11, 2017 at 11:09 pm

      Hi Laura, I’m not sure. It may very well be that she was making an economical version of hachee using ground beef, but maybe there is an actual Dutch dish of that description. Perhaps one of our readers will be able to chime in…

      Reply
      • Anonymous says

        January 6, 2018 at 1:39 pm

        Hi Laura and Kimberly,

        I am not sure what is meant. There is a quick dish with no specific recipy name that I know of with the same seasoning as hachee yet using ground beef and which is baked instead of stewed. It takes a lot less time because stewing is not necessary, however it tastes and looks a lot different from the traditional hachee like it is mentioned in this recipy.
        However Laura mentiones a hamburger with unions and vinager. Here in Holland we have something called a Duitse Biefstuk which translates into German hamburger. As far as I know it is not native to Germany and exists in several European countries but specifically in Holland it is called like that. It is finely chopped beef with extremely finely chopped unions, ground cloves, an egg, seasoning and it is shaped in the form of a hamburger. You bake it, considerably longer than a hamburger because usually they are made considerably thicker and heavier than a regular hamburger. You can serve it with many potatoe and vegetable dishes including the Dutch stampot dishes or a chicory salad for example.

        Reply
      • Renee says

        November 7, 2020 at 7:27 am

        I don’t know of any other way to make it other than hamburger meatballs, onions, bay leaves and white vinegar. This is the way my Mom and Grandma made Hachee. Maybe being poor had something to do with it.

        Reply
  19. Robin Frentz says

    November 18, 2017 at 6:00 am

    Hello Kimberley, how lovely and interesting to find a Hachee recipe outside the Netherlands (I live in Almere, a suburb of Amsterdam).
    Cooking is a passion of mine and I use international dishes but also recipes given to me by my mother and grandmother. For hachee I have a slightly different recipe given to me by my grandmother and here it is.

    Use the ingredients mentioned but drop the cloves, the flour and the red wine vinegar. Instead add white vinegar a tablespoon full. Add sugar a teaspoon. Add nutmeg half a teaspoon. For meat use beef ribs cut like you mentioned.
    I usually prepare the dish a day in advance. Let it cool down then reheat it slowly and let simmer for another hour before serving. Serve the hachee combined with cooked floury potatoes and cooked red cabbage.
    Lastly, a Dutch oven works perfect but any pan with a lid and suitable for stewing works great also.

    PS, I have alternative meat dishes to combine with Dutch stamppot instead of Rookworst, for example “Draadjesvlees”, let me know if you are interested.

    Reply
    • Kimberly @ The Daring Gourmet says

      November 18, 2017 at 10:20 am

      Hi Robin, thanks for sharing your family’s version. Agreed, stews like this are always better the next day after the flavors have had time to meld.

      Reply
  20. Hans van de Water says

    November 5, 2017 at 8:24 pm

    Hi Kimberly, my family migrated to Australia in 1955 from Holland and my mum used to make this dish which I loved. Yours is the equal to if not better. Thanks so much for sharing it.

    Reply
    • Kimberly @ The Daring Gourmet says

      November 5, 2017 at 8:36 pm

      Wonderful, Hans, thank you so much!

      Reply
  21. Mariska Street says

    July 9, 2017 at 9:25 am

    I am Dutch. Having been married to a American GI I have tried to introduce as many of my dishes to our meals as I can. At home we never served Hachee with Hutspot or Boerenkoolstamp. Boerenkoolstamp indeed with Rookworst and Hutspot is served with Klapstuk. My mother always made Hachee with leftover meat from making the Sunday soup. This meat was always used to make other dishes (saves money.) She would sometimes leave some meat in the soup but most times she would make little meatballs from a little ground meat and the marrow from the bones she made the soup from. Then from the beef she would make for instance Kroketten or Hachee. Hachee was always served with boiled potatoes and red cabbage. My hachee always has vinegar and sugar in it. It wouldn’t taste right without it.

    Reply
  22. Ann Pendleton says

    July 5, 2017 at 3:10 pm

    Definitely looks like a great recipe! My mom would also make Hachee, but without the vinegar and we would put it on bread when I was a child. Delicious… like a hot beef sandwich. Thanks for sharing this recipe!

    Reply
    • Kimberly @ The Daring Gourmet says

      July 5, 2017 at 5:55 pm

      That sounds like a yummy way to eat it, Ann, thanks for sharing!

      Reply
  23. Lambert Westera says

    May 29, 2017 at 1:35 am

    While cleaning out my father’s home I found several premix packages of hachee mix. Being Dutch I thought I should look into it and found your site. This is one dish that my parents never introduced me to while growing up. I had heard the name mentioned in passing. Somewhere along the line my father re-acquainted himself with this dish. I am going to make this dish when I get home from this trip.
    I grew up with boerekol including the smoked sausage. The closest I’ve come to that taste and texture is made by Harvest and is sold in Costco and a few other places. There may be a variance of sausages that Dutch people use so the Harvest sausage may not ring bells for everyone.
    I’ve signed up to your site.
    Lambert

    Reply
    • Kimberly @ The Daring Gourmet says

      May 30, 2017 at 4:07 pm

      Hi Lambert, thanks for the tip about the Costco sausages, I’ll need to give them a try. Thanks also for signing up, we’re glad to have you! :)

      Reply
    • Jean Hartman says

      November 17, 2018 at 4:00 pm

      Hi Lambert
      I use the harvest sausage at Costco. It is very much like the sausage we used in Holland. Great with kale and potatoes all cooked together hutspot (carrots and onions) we always had with thick sliced bacon. I still make all 3 recipes after 66 years in Canada.my husband is Canadian, he loves it and so do our children

      Reply
      • Anonymous says

        November 17, 2018 at 7:31 pm

        Hi,
        Thanks for the reply. Yes! We found the Harvest sausage years ago….just like the taste and texture of the one my mother used. My brother is stubborn and won’t try it…..his loss. Before Kale was popular and fed to horses I had to grow it myself. Sometimes the only kale I could get was the decorative Kale, but that eats just as well. I put my kale in a plastic bag in the freezer, not just to help the taste, but when it’s frozen and I want to cook it, I crush the bag to bits…..no more cutting or chopping…..just take out the stems. When Wendys had their salad carts (years ago) I was always tempted to ask for the kale they used to trim the cart, but I never had the nerve. I also make hutspot but it’s more difficult to get the bacon (spek..spelling??) that you cut into small cubes that my mother used. I often buy packages of bacon ends that are a mix of sizes and shapes that don’t look pretty in the regular bacon strip packages. My father told me that a young boy climbed over a fence when the Spaniards occupied Holland and stole the food that they were eating. Apparently, Hutspot is originally Spanish. I also make several Indonesian dishes inherited from the Dutch colonies, some with curry. My family is also born here and love the food as well……..but their spouses, not so much. I guess you have to grow up with it.

        Reply
    • Lambert Westera says

      November 17, 2018 at 7:11 pm

      Hi,
      Thanks for the reply. Yes! We found the Harvest sausage years ago….just like I remembered the taste and texture of the one my mother used.

      Reply
  24. Theresia says

    March 21, 2017 at 4:05 pm

    My Mum always used the basic Hachee recipe from the 1964 “Magriet Kook Boek”, with a couple of variations. I still use the same recipe and always serve it with Stampot. The spices in this recipe are identical to yours but instead of using juniper berries, we add 1 finely diced Granny Smith apple (a tart apple in Australia), 1 tsp of sugar and we use white vinegar instead of the red wine vinegar. I will certainly try your version next winter.

    Reply
    • Kimberly @ The Daring Gourmet says

      March 21, 2017 at 4:28 pm

      Thanks for sharing, Theresia. The addition of the apple sounds lovely. Yes, give the juniper berries a try next time, they really add a wonderful flavor element to the hachee. Juniper berries are a common ingredient in many traditional Dutch and German recipes.

      Reply
  25. Anonymous says

    January 15, 2017 at 6:33 pm

    Hi Kimberly, I was brought up in the Netherlands and we always had Hachee with Hutspot (leftovers with rice).
    if you wanted to combine the 2 traditional Dutch dishes next time your father in law comes over it is well worth a try.

    Reply
    • Kimberly @ The Daring Gourmet says

      January 15, 2017 at 7:01 pm

      Thanks for the tip, I’ll keep that in mind!

      Reply
  26. George Westerik says

    November 14, 2016 at 4:06 pm

    The traditional dish suggested it designed to use left overs yet all of the recipes suggest using fresh mat and onions. I agree the dish is an excellent meal and may be combined with a lot of variables to complete it. Carmelized turnip is one of my favourites.

    Reply
  27. Carole R. Barber says

    November 2, 2016 at 6:24 pm

    Thanks so much for providing the recipe for Hachee like my mom used to make! My mom never had the patience to teach me any of her Dutch cooking and 2 of my 3 brothers have been missing her cooking since she passed 6 years ago! They are going to be so excited! Thanks so much!

    Reply
    • Kimberly @ The Daring Gourmet says

      November 2, 2016 at 9:55 pm

      Thank you, Carole, I’m really excited that you’ll be able to take your family down memory lane – what a special meal that will be!

      Reply
  28. Alie says

    March 26, 2016 at 2:37 pm

    @Grietje Cinnamon and cardamom are not spices used in hachee. The sugar, yes. Maybe nutmeg though I personally never use that. The cilantro, ginger and anise really made me raise my eyebrows. I’ve never heard of it. Never seen it used in any hachee recipe. I don’t use it and neither did my mom.

    A lot of people do like to use ginger bread in the hachee, I’ve never done so either. There are also a lot of different versions of hachee. There is no ‘absolute’. This is definately a good hachee recipe, though I will admit I did miss the teaspoon of sugar. And I never use juniper berries.

    Though you are right about certain things, you are not right in claiming this is not hachee.

    Reply
  29. Aishah Moors says

    January 24, 2016 at 1:06 am

    Any replacement for Juniper berries ? I don’t seem to find it here in the middle east.

    Reply
    • Kimberly @ The Daring Gourmet says

      January 24, 2016 at 9:31 am

      Hi Aishah, they have a very distinct taste and there aren’t any adequate substitutes for them. I just did an online search and several sources say you can substitute 1 teaspoon of gin for every two berries, but I’ve never tried that and am not sure how it would taste.

      Reply
  30. Grietje van Vloten says

    March 17, 2015 at 2:18 pm

    This is not hachee, this is the recipe for ‘Stoofvlees’.

    Hachee will most often also contain cinnamon, cardamom, nutmeg, and sugar. (and sometimes cilantro, ginger, anise)
    To make this proces easier we tend to put a piece of gingerbread in it, since it already has those spices in it, and the bread replaces the need of flour.

    Hachee is a stew heavily influenced by the VOC, due to the accesabillity to asian spices.

    So don’t be suprised if you come over here and get a bowl at someone house, that it will be much sweeter then you expected :)

    Reply
    • Kimberly @ The Daring Gourmet says

      March 17, 2015 at 3:01 pm

      Hi Grietje, I think you’re confusing these dishes. I’m familiar with Stoofvlees (aka, carbonade flamande) – it’s a Belgian stew made with beer and is very different. I’m also familiar with different versions of Hachee and while I have seen some instances of cardamom being used, those recipes have been more modern. I have never heard of anise, ginger or cilantro being used in this. Perhaps you’re referring to more contemporary versions of Hachee? Hachee is a peasant dish dating back to the Middle Ages and cardamom, a luxury spice, would have been virtually inaccessible to the poor. Again, perhaps more contemporary versions have put an Asian spin on it, but this recipe is for a very traditional Hachee.

      Reply
  31. sylvieamesee says

    March 15, 2015 at 8:08 am

    What a mouthwatering hash! Looks darn good…

    Reply
    • Kimberly @ The Daring Gourmet says

      March 15, 2015 at 9:10 am

      Thanks, Sylvie, it’s super good! The spices in it give it such a great flavor.

      Reply
  32. Bob Gomes says

    February 1, 2015 at 4:52 am

    I just happened on your site because I was looking for a deviation of my mothers family recipe. Hers (ours) was from their time in Holland just after the WAR. Our recipe does not seem to use as much meat or any of the spices of yours. I am not familiar with the juniper berry flavor or the use of cloves. Other than these two varients the recipe is the same. I love the Hachee to death! It is one great meal, but next time I will expand my horizons because this recipe sounds better than ours.
    Bob

    Reply
    • Kimberly @ The Daring Gourmet says

      February 1, 2015 at 3:08 pm

      Hi Bob! I’m not surprised the version you have is a little simpler – after the war many ingredients that we take for granted were impossible to find and people made do with what they had. Juniper berries and cloves especially would have been luxuries at that time. They add a ton of flavor to this dish, I’m sure you’ll enjoy it!

      Reply
  33. Anonymous says

    August 9, 2014 at 4:54 am

    Hi, need to make a larger amount of stew can I multiple the ingredients by the amount I need.

    Reply
    • Kimberly @ The Daring Gourmet says

      August 9, 2014 at 9:56 am

      Absolutely! You can simply double everything.

      Reply
  34. Anonymous says

    June 21, 2014 at 1:07 am

    You can buy Rookwurst at The Dutch Butcher in Welshpool if you wanted to try the other dishes (which are just as good as Hachee!)

    Reply
    • Kimberly @ The Daring Gourmet says

      June 21, 2014 at 9:24 am

      Great tip for anyone living in that area of the UK, thanks! Definitely worth it to make a day trip of it – Welshpool is an amazing historic city in a breathtaking area of Wales!

      Reply
  35. maria says

    April 23, 2014 at 3:09 am

    ohhh love the spices. Just going to Amsterdam next weekend can’t wait to try it there then try making it from this recipe haha

    Reply
    • The Daring Gourmet says

      April 23, 2014 at 7:43 am

      It has a really nice flavor, Maria. It’s very much a “home cooking” meal and one you won’t find in restaurants – but maybe you’ll be fortunate enough to be invited over to someone’s house for a bowl of it :) Have fun in Amsterdam!

      Reply
  36. bakeaffairs says

    January 15, 2014 at 12:49 pm

    I love it!!

    Reply
    • The Daring Gourmet says

      January 15, 2014 at 2:31 pm

      Thanks, dear Bridget :) I love the seasonings in this stew – the cloves and juniper berries are a really nice touch.

      Reply
  37. huntfortheverybest says

    January 7, 2014 at 7:08 am

    a great hearty dinner for this weather!

    Reply
    • The Daring Gourmet says

      January 7, 2014 at 8:03 am

      It sure is – can’t believe what’s going on out East!

      Reply
  38. John says

    January 7, 2014 at 5:59 am

    Kimberly, thanks again for a wonderful evening and Dutch dish. It was fantastic! You’re meals are a real treat!

    Reply
    • The Daring Gourmet says

      January 7, 2014 at 8:04 am

      John, you’re so welcome and thank so much for stopping by!

      Reply

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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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