Beef chunks slow-braised with a mountain of onions, bay leaves and vinegar until deeply savory and sweet.
Dutch Hachee is a real, traditional Dutch dish, known as Slow-Braised Beef and Onion Stew. Beef chunks slow-braised with a mountain of onions, bay leaves and vinegar until deeply savory and sweet.\n\nHachee developed as a Dutch home-cooking method for using tougher, more affordable cuts of beef, historically simmered for hours over low heat to tenderize the meat while a generous quantity of onions caramelized into the sauce's backbone.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Dutch home cooking, not a generic stand-in for a search term.
Serves 6
Melt half the butter in a heavy pot and brown the beef cubes in batches over high heat; set aside.
Add remaining butter and the sliced onions to the pot, cooking over medium-low heat for 25 minutes, stirring occasionally, until deeply golden and soft.
Stir in the flour and cook for 1 minute.
Return the beef to the pot, add vinegar, bay leaves, cloves and stock. Bring to a simmer.
Cover and simmer gently for 2 hours, stirring occasionally, until the beef is fork-tender and the sauce is thick and deeply flavored.
Remove bay leaves and cloves, season with salt and pepper, and serve hot with boiled potatoes or stamppot.
Caramelize the onions properly and patiently — they should turn deeply golden brown, not just soft, since they form the backbone of the sauce's flavor.
The vinegar cuts through the richness and balances the sweetness of the onions; don't skip it even though the amount seems small.
This stew, like most braises, tastes even better the next day after resting in the fridge.
Some households add a splash of dark beer instead of part of the stock for extra depth.
A version with apple slices added in the last 30 minutes introduces a subtle sweetness.
Serve over egg noodles instead of potatoes for a different presentation.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Hachee developed as a Dutch home-cooking method for using tougher, more affordable cuts of beef, historically simmered for hours over low heat to tenderize the meat while a generous quantity of onions caramelized into the sauce's backbone.
Yes, brown the beef and caramelize the onions on the stovetop first, then transfer to a slow cooker on low for 6 hours.
Simmer uncovered for the last 20 minutes to reduce, or make a slightly thicker flour roux at the start.
Yes, brisket or short rib both work well; leaner cuts can dry out over the long braising time.
Per serving (380g / 13.4 oz) · 6 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
