HACHEE
Hachee is a Dutch beef stew. It is versatile dish, and you can customise it to suit your taste preferences. Feel free to experiment with different herbs, spices, and additional ingredients to make it your own signature recipe. Enjoy your Hachee cooking adventure!
Ingredients
- 900 g beef chuck or stewing beef cut into cubes
- 3 onions sliced
- 2 cloves garlic minced
- 2 tbsp vegetable oil
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 480 ml beef broth
- 240 ml red wine
- 2 tbsp apple cider vinegar
- 2 bay leaves
- 2 springs thyme
- 2 tbsp brown sugar
- salt and pepper to taste
Instructions
- Heat the vegetable oil and butter in a large Dutch oven or heavy-bottomed pot over medium heat.
- Add the beef cubes to the pot and brown them on all sides. Work in batches if needed, to avoid overcrowding the pot. Once browned, remove the beef from the pot and set it aside
- In the same pot, add the sliced onions and minced garlic. Sauté them until they become soft and translucent.
- Sprinkle the flour over the onions and garlic, stirring well to coat them evenly. Cook for an additional minute to cook off the raw flour taste
- Slowly pour in the beef broth and red wine, stirring constantly to incorporate the flour and create a smooth sauce
- Return the browned beef cubes to the pot, along with any accumulated juices. Add the apple cider vinegar, bay leaves, thyme sprigs, brown sugar, and season with salt and pepper to taste. Stir well to combine.
- Bring the mixture to a simmer, then reduce the heat to low. Cover the pot with a lid and let it simmer gently for 2 to 3 hours, or until the beef becomes tender and the flavors meld together. Stir occasionally and add more broth or water if needed to maintain a stew-like consistency.
- After the cooking time, taste and adjust the seasoning as desired. Remove the bay leaves and thyme sprigs.
- Serve the hachee hot with traditional Dutch accompaniments such as mashed potatoes or boiled potatoes. It also pairs well with vegetables like red cabbage or green beans.