Best 3 Dutch Beef And Onion Stew Hachée Recipes
Indulge in the delectable flavors of Dutch Beef and Onion Stew, also known as Hache. This classic dish, deeply rooted in Dutch culinary traditions, is a symphony of tender beef, caramelized onions, and rich gravy, all harmoniously simmered to perfection. Served as a hearty main course, Hache promises a satisfying and comforting dining experience. Our collection of recipes explores variations of this timeless stew, ranging from the traditional Dutch approach to modern interpretations. Each recipe offers a unique take on Hache, ensuring an exciting culinary journey. Whether you prefer a traditional Dutch beef stew, an aromatic beef and Guinness stew, or a vegetarian adaptation with lentils and vegetables, we have a recipe that will tantalize your taste buds. So, prepare to embark on a culinary adventure as we delve into the world of Dutch Beef and Onion Stew.
Here are our top 3 tried and tested recipes!
DUTCH BEEF AND ONION STEW (HACHéE)
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...
Provided by Vickie Parks
Categories Beef
Time 3h30m
Number Of Ingredients 13
Steps:
- 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.
HACHEE (DUTCH BEEF STEW)
Serve this tender Dutch hachee with potatoes and vegetables.
Provided by Anonymous
Categories World Cuisine Recipes European Dutch
Time 1h40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon oil in a pot over medium-high heat and cook beef stew meat until browned on all sides, 5 to 10 minutes. Season with salt and pepper. Pour in water, bring to a boil, reduce heat, over, and simmer over low heat for 45 minutes.
- Heat 1 tablespoon oil in a skillet and cook onions over medium-low heat until they are very soft and are starting to caramelize, about 10 minutes. Add sauteed onions and uncooked onions to the pot with the meat and simmer for 45 more minutes. Season with beef bouillon.
- When meat is cooked through, season with vinegar, sugar, and curry powder. Remove 1 tablespoon of liquid and stir together with potato starch in a small bowl to make a slurry. Add slurry back to the stew to thicken. Cook for 1 to 2 more minutes.
Nutrition Facts : Calories 384.1 calories, Carbohydrate 24.8 g, Cholesterol 62.6 mg, Fat 22.5 g, Fiber 4.2 g, Protein 21.2 g, SaturatedFat 7.3 g, Sodium 248.2 mg, Sugar 10.8 g
SAVORY BEEF AND ONION STEW (HACHéE)
This is one of the favourite dishes in the region i live in. I got the recipe from a site with authentic dutch recipes: http://www.hollandsepot.dordt.nl/index.htm There is actually another ingredient in the original recipe, it's called ontbijtkoek and it's used to thicken the stew instead of using cornflour.
Provided by Vanja77
Categories Meat
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Brown the onions and the flour in the butter in a saucepan.
- Add stock gradually, stirring all the time. Add bay leaves and cloves and simmer for five minutes with the lid on the pan.
- Add the vinegar and the diced meat.
- Simmer for another hour.
- Mix the cornflour with a little water. Add this to the stew to thicken the sauce. Simmer for five minutes, stirring continuously.
- Make it to taste with a little pepper and Worcestershire sauce.
- Serve with mashed or boiled potatoes and red cabbage with this dish.
Nutrition Facts : Calories 556.8, Fat 52, SaturatedFat 24.1, Cholesterol 86.7, Sodium 120.2, Carbohydrate 15.8, Fiber 1.8, Sugar 3.2, Protein 6.7
Tips:
- Choose the right cut of beef: Chuck roast or bottom round roast are good choices for this stew, as they have a good amount of marbling and will become tender when braised.
- Brown the beef before braising: This will help to develop flavor and color. You can brown the beef in a large pot or Dutch oven over medium-high heat.
- Use a good quality beef broth: This will help to give the stew a rich flavor. You can use store-bought beef broth or make your own.
- Add vegetables and herbs: Onions, carrots, celery, and garlic are all classic additions to beef stew. You can also add other vegetables, such as potatoes, turnips, or parsnips. Fresh herbs, such as thyme, rosemary, and parsley, can also add flavor to the stew.
- Simmer the stew low and slow: This will allow the flavors to develop and the beef to become tender. Simmer the stew for at least 1 hour, or up to 3 hours.
- Serve the stew with mashed potatoes, rice, or noodles: This will help to soak up the delicious sauce.
Conclusion:
Dutch beef and onion stew is a classic comfort food that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With a few simple ingredients and a little bit of time, you can create a delicious and hearty stew that your whole family will enjoy.
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