Hachee – Dutch Beef Stew
It may not look like winter in Sydney at the moment and we can’t complain about that. HIt may not look like winter in Sydney and we don’t complain about that. However Sydney lockdown is unfortunately still on so here is an authentic Dutch recipe to keep you busy!
Hachee is a traditional beef and onion stew. It’s a delicious comfort dish to enjoy during the (cold) winter months. The long, slow cooking time produces super tender meat a great dish to enjoy with your lockdown buddy. PS. If you love Dutch food, have a look at this ‘snert‘ recipe we have shared last year.
– 500 gram rump steak
– 1 large onion + 1 small onion
– 75 gram butter
– 30 gram flour
– 1 bayleaf
– ½ teaspoon ground cloves
– 1 teaspoon sugar
– ½ liter beef stock
– 3 tablespoons vinegar
– Salt & pepper
Rub the meat with salt and pepper and chop into dices. Chop the onions into rings.
Heat the butter in a large frying pan over medium heat. Sauté the onion rings and the meat, stirring occasionally, until the colour turns brown.
When the moisture from the onions has disappeared add the flour, stir well and sauté for another 5 minutes until the flour colours brown as well.
Add the bayleaf, ground cloves, sugar, beef stock and vinegar, stir frequently, and bring to boil. Reduce the heat to low, cover, and simmer for 1½ hours.
Remove the bayleaf and serve the ‘Hachee’ with (mashed) potatoes and HAK Red Cabbage with Apple or with Apple sauce.