Hachee, het lekkerste Hollandse stoofvlees volgens oma's recept.

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.

Chop 5 onions.

Heat a few spoons of lard in a stewpan.

Fry the onions in the lard.

Sprinkle the beef cubes with salt, pepper, and a little flour, and mix.

Add a full tablespoon of flour to the onions and let it fry for a while.

Add 2 bay leaves and 4 cloves (cloves can be stuck in the bay leaves for easy removal).

Add a dried red pepper (cut lengthwise for spice).

Add the beef cubes to the pan.

Add a dash of red wine vinegar to tenderize the beef.

Add 0.5 liters of gravy to the pan, ensuring the meat is just below the liquid.

Crumble 2 Maggi stock cubes above the stew meat.

Add a dash of boiled water to completely submerge the meat.

Bring to a boil and let it stew on low heat for at least 1 hour.

Check the meat after 1 hour; if not tender, stew for another hour.

Add a dash of Worcestershire sauce according to the book.

Serve with a deep plate to accommodate the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens