How to Make Hachee | Traditional Dutch Beef and Onion Stew | JorDinner

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 onion into strips and set aside.

Put some butter in a heavy pan like a cast iron skillet.

Cut the beef into chunks, not too big and not too small.

Once the butter is melted, put in the beef and sear on all sides, making sure not to overcrowd the skillet.

Add freshly grated black pepper and salt.

Once the meat has browned, take it out and set it aside.

Add an extra knob of butter and start sautéing the onions until they get some color.

Ensure the beef stock is hot and ready to use.

For the herbs, use cloves and bay leaves in a tea egg for easy removal.

Once the onions have color, add the hot beef stock, brown sugar, and white vinegar to make the meat tender.

Add back all of the beef and the tea egg with the herbs.

Let it simmer for a minimum of 3 hours.

Mix flour with a splash of water in a bowl, then add this mixture to the stew to thicken it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens