How to make Hachee: Old-fashioned Dutch Beef Stew with Onions

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork is often less expensive.

red wine

🥗Healthier: grape juice

💰Cheaper: cooking wine

Grape juice provides sweetness without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in fat, and bouillon is cost-effective.

Cut the onions into half circles, approximately half a centimeter thick.

Cut the chuck roast into 2.5 x 2.5 centimeter squares.

Trim off any large pieces of fat from the chuck roast.

Preheat the oven to 300 degrees Fahrenheit (150 degrees Celsius).

Coat the beef pieces with flour seasoned with a pinch of salt and freshly cracked black pepper.

Heat 1 tablespoon of oil in a pot over high heat until just before smoking point.

Add half of the beef to the pot and brown on all sides without stirring.

Remove browned beef and set aside.

Lower the heat and add another tablespoon of oil to the pot.

Brown the remaining beef, then remove and set aside.

Melt 2 tablespoons of butter in the pot over medium low heat.

Add the onions and cook until they are glassy and reduced in size.

Add the browned beef back into the pot along with any juices.

Pour in the warm beef broth and add 2 tablespoons of vinegar.

Add a sachet of cloves and bay leaves for easy removal later.

Bring to a light boil, then cover and transfer to the oven.

Cook in the oven for 2 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens