Best 4 Dutch Hache Stewed Meat Recipes

In the heart of culinary tradition, Dutch Hache, also known as Hachee, emerges as a hearty and flavorful stewed meat dish that has captivated taste buds for centuries. This Dutch classic, with its rich history deeply rooted in the Netherlands, is a symphony of slow-cooked beef, aromatic vegetables, and a captivating blend of spices. As you embark on this culinary journey, you'll discover not just one, but a trio of delectable Dutch Hache recipes, each offering a unique twist on this timeless dish. From the classic Dutch Hache, brimming with authentic flavors, to the modern Haché de Boeuf with its sophisticated French influence, and the vegetarian Hachée, a delightful meatless symphony, this article presents a culinary tapestry that will tantalize your senses and leave you craving for more.

Here are our top 4 tried and tested recipes!

DUTCH OVEN BEEF STEW

Dutch Oven Beef Stew image

This hearty Dutch oven beef stew loaded with vegetables is so simple--sear the beef, add the remaining ingredients, and simmer until tender.

Provided by Baildon

Categories Soups, Stews and Chili Recipes Stews Beef

Time 3h5m

Yield 8

Number Of Ingredients 14

Ingredients

½ cup all-purpose flour
1 tablespoon ground paprika, or more to taste
salt and ground black pepper to taste
2 pounds cubed beef stew meat
2 tablespoons extra-virgin olive oil
4 cups beef broth
2 large potatoes, cubed
1 (8 ounce) package mushrooms, quartered
3 medium carrots, sliced, or more to taste
1 medium onion, chopped
1 stalk celery, chopped
1 ½ tablespoons Worcestershire sauce
2 cloves garlic, minced
2 bay leaves

Steps:

Stir flour, paprika, salt, and pepper together in a medium bowl. Add beef and toss until coated with flour mixture.
Heat oil in a cast iron Dutch oven or large pot over medium-high heat. Add beef and sear until well browned, 2 to 3 minutes per side. Stir in broth, potatoes, mushrooms, carrots, onion, celery, Worcestershire sauce, garlic, and bay leaves and cover.
Reduce heat to low, and simmer, stirring occasionally, until meat and vegetables are tender, about 2 1/2 hours.

Nutrition Facts : Calories 383.3 calories, Carbohydrate 28 g, Cholesterol 62.6 mg, Fat 19.4 g, Fiber 3.8 g, Protein 23.9 g, SaturatedFat 6.8 g, Sodium 517 mg, Sugar 3.4 g

DUTCH HACHE - STEWED MEAT

Dutch Hache - Stewed Meat image

ZWT 6. Comfort food. This recipe is supposed to be a typical dutch meal. I got it from nlplanet.com and adapted it. You can use stew meat or any cut of beef, since it is stewed. It sometimes takes an hour and a half for the meat to be really tender. In that case, I add about 1/3 to 1/2 cup more beef broth at the beginning so that it doesn't dry out. I like to use chuck for this. If you use a better cut of beef, it will be ready in 45 minutes.

Provided by Pesto lover

Categories Stew

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 lbs beef, cut up into bite-size pieces
1/4 cup butter or 1/4 cup canola oil
1/4 cup flour
2 cups beef broth
2 cups sliced onions
1/4 cup diced celery
1 tablespoon vinegar
2 tablespoons fresh parsley, chopped
2 bay leaves
4 peppercorns
1/2 teaspoon dried thyme leaves
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon cracked pepper

Steps:

Brown the onions in the butter or oil.
Add flour, mix well and cook 1 minute.
Add beef broth and bring to a boil.
Add all other ingredients.
Lower heat to simmer and cook for at least one hour or until meat is tender.
Adjust seasoning if necessary. You may want more salt.
Serve over mashed potatoes, with cooked cabbage on the side.

HACHEE (DUTCH BEEF STEW)

Hachee (Dutch Beef Stew) image

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

Ingredients

2 tablespoons oil, divided
1 (1 pound) package beef stew meat, cut into 1/2-inch cubes
1 pinch salt and pepper to taste
1 cup water
2 pounds onions, chopped
2 whole cloves
2 large bay leaves
1 cube beef bouillon granules
1 tablespoon vinegar, or more to taste
1 teaspoon white sugar
1 teaspoon curry powder, or to taste
1 tablespoon potato starch

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

DUTCH OVEN BEEF STEW

Dutch Oven Beef Stew image

"This is a great cold-weather meal," says Bettina Turner from Kernersville, North Carolina. "I love this Dutch oven beef stew because it's a hearty meal in one pot. Add a good loaf of bread and you're all set."

Provided by Taste of Home

Categories Dinner

Time 2h35m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

6 tablespoons all-purpose flour, divided
1/4 teaspoon salt, optional
1/2 teaspoon pepper, divided
1-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
1 medium onion, chopped
1 tablespoon canola oil
3 garlic cloves, minced
3 cups beef broth
1 can (14-1/2 ounces) stewed tomatoes, cut up
3/4 teaspoon dried thyme
3 large potatoes, peeled and cut into 1-inch cubes
3 medium carrots, cut into 1/4-inch slices
1/2 cup frozen peas, thawed

Steps:

In a large bowl, combine 4 tablespoons flour, salt if desired and 1/4 teaspoon pepper. Add beef, a few pieces at a time, and turn to coat. , In a Dutch oven over medium-high heat, brown beef in oil in batches. Remove and set aside. Add onion to the pan and cook until tender. Add garlic; cook 1 minute longer. Stir in remaining flour and pepper until blended. Gradually stir in broth. Add the beef, tomatoes and thyme. Cover and bake at 350° for 1-1/4 hours. , Add the potatoes and carrots. Cover and bake 1 hour longer or until meat and vegetables are tender. Stir in peas; cover and let stand for 5 minutes before serving.

Nutrition Facts : Calories 439 calories, Fat 13g fat (5g saturated fat), Cholesterol 76mg cholesterol, Sodium 426mg sodium, Carbohydrate 50g carbohydrate (11g sugars, Fiber 6g fiber), Protein 30g protein.

Tips:

Use high-quality beef chuck roast for the best flavor and texture. Grass-fed beef is a great option.
Brown the beef in batches so that it gets a nice crust. This will help to develop the flavor.
Don't overcrowd the pot when browning the beef. If you do, the meat will stew instead of brown.
Add the vegetables and cook them until they are softened. This will add flavor and texture to the dish.
Use a good quality red wine for the sauce. A dry red wine, such as a Cabernet Sauvignon or Merlot, is a good choice.
Simmer the stew for at least 1 hour, or until the meat is tender. The longer you simmer it, the more flavorful it will be.
Serve the stew over mashed potatoes, egg noodles, or rice.

Conclusion:

Dutch hachee is a delicious and hearty stew that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With its rich flavor and tender meat, this dish is sure to become a family favorite.