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dutch beef and onion stew (hachée)

(2 ratings)
Recipe by
Vickie Parks
Renton, WA

This is a fairly basic recipe for a common stew that you'll find among most Dutch households. It's more of a 'down home cooking' style of recipe that not all restaurants serve, but most families have their favorite version of this recipe. All the warm spices, especially the cloves and juniper berries, add a wonderful touch to the broth in this stew. It's traditionally served with a bit of applesauce and a side of Braised Red Cabbage with Apples (Rode Kool met Appeltjes).

(2 ratings)
yield 6 serving(s)
prep time 30 Min
cook time 3 Hr
method Stove Top

Ingredients For dutch beef and onion stew (hachée)

  • 3 lb
    beef, cut into 1/2-inch cubes
  • 3 Tbsp
    unsalted butter
  • 3 lg
    yellow onions, finely chopped
  • 1/4 cup
    all-purpose flour
  • 4 cups
    low-sodium beef broth
  • 3
    bay leaves
  • 4
    whole cloves
  • 4
    juniper berries
  • 10
    whole black peppercorns
  • 2
    cardamom pods (or 1/2 tsp ground cardamom)
  • 2 Tbsp
    red wine vinegar
  • salt, to taste
  • black pepper, to taste

How To Make dutch beef and onion stew (hachée)

  • 1
    Melt the butter in a Dutch oven over medium-high heat. Season the beef with salt and pepper, then brown the beef on all sides, working in batches so as not to overcrowd. Transfer browned beef to a plate and set aside. Leave the browned bits in the pan.
  • 2
    Add the onions to the Dutch oven, adding more butter if needed, and cook until onions are caramelized, about 20 minutes. Add the flour and stir until combined. Add the browned 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. Once it reaches a boil, reduce heat to low. Cover Dutch oven, and let it simmer for 2½ hours.
  • 4
    Uncover, season to taste with additional salt, pepper and red wine vinegar. Let simmer for another 30 minutes to further thicken the stew.
  • 5
    Serve immediately over mashed potatoes, and add a side of braised red cabbage.

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