This comforting Dutch beef and onion stew, known as “Hachée,” is a beloved dish in Dutch households. With a rich broth enhanced by spices like cloves and juniper berries, it brings warmth and flavor to any meal. Hachée is a simple yet flavorful stew that may not always be found in restaurants but is a classic home-cooked favorite in the Netherlands. Traditionally, it’s served with applesauce and a side of braised red cabbage with apples (Rode Kool met Appeltjes).
Ingredients for Traditional Dutch Beef and Onion Stew (Hachée)
- 3 lbs beef, cut into 1/2-inch (1.25 cm) cubes (1.4 kg)
- 3 Tbsp unsalted butter (42 grams)
- 3 large yellow onions, finely chopped
- 1/4 cup all-purpose flour (30 grams)
- 4 cups low-sodium beef broth (960 ml)
- 3 bay leaves
- 4 whole cloves
- 4 juniper berries
- 10 whole black peppercorns
- 2 cardamom pods (or 1/2 tsp ground cardamom, 2 grams)
- 2 Tbsp red wine vinegar (30 ml)
- Salt, to taste
- Black pepper, to taste
Instructions for Making Traditional Dutch Beef and Onion Stew (Hachée)
Brown the Beef
Melt the butter in a Dutch oven over medium-high heat. Season the beef cubes with salt and pepper. Brown the beef in batches, turning to sear all sides, and avoid overcrowding the pan. Transfer the browned beef to a plate and set aside, leaving the flavorful browned bits in the pan.
Caramelize the Onions
Add the chopped onions to the Dutch oven, adding a little more butter if needed. Cook the onions until caramelized and golden brown, about 20 minutes. Stir in the flour until fully combined with the onions.
Combine Ingredients and Add Seasoning
Return the browned beef to the Dutch oven with the caramelized onions. Add enough beef broth to just cover the beef. Stir in the bay leaves, cloves, juniper berries, black peppercorns, cardamom pods (or ground cardamom), and red wine vinegar.
Simmer the Stew
Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat to low. Cover the Dutch oven and let the stew simmer gently for about 2½ hours, allowing the flavors to meld and the meat to tenderize.
Adjust Seasoning and Thicken Stew
Uncover the pot and season with additional salt, pepper, and a splash of red wine vinegar, if desired. Let the stew simmer for an additional 30 minutes uncovered to further thicken the broth.
Serve
Serve the stew hot over a bed of mashed potatoes, with a side of braised red cabbage for a traditional Dutch experience.
