Hachee (Dutch Braised Beef and Onion Stew)
Why this recipe works
- Deep savoury base: Slowly softened onions create a sweet, mellow foundation before the beef and stock build richness.
- Classic braised texture: A long, gentle simmer tenderises the beef while allowing the onions to melt into the gravy.
- Balanced finish: Red wine vinegar added at the end cuts through the richness and gives hachee its recognisable tang.
Get the most out of this recipe
Timing notes
- Mostly hands-off cooking: The active work is mainly slicing, browning and stirring in the stock; the tenderness comes from the slow simmer.
- Good the next day: Like many braised stews, hachee often tastes even fuller after resting overnight in the fridge.
Common mistakes
- Keep the simmer low: A hard boil can tighten the beef and reduce the gravy too quickly; aim for a gentle, steady blip.
- Add stock gradually: Stirring in the stock in stages helps the flour dissolve smoothly and prevents a lumpy gravy.
- Cool before storing: Let the stew cool completely before refrigerating or freezing it in a sealed container.
Ingredient notes
- Choose stewing beef: Cuts suited to slow cooking become tender and flavourful during the long braise.
- Use whole cloves: Whole cloves give the gravy warm spice without overpowering it, and they can be removed before serving.
- Adjust the vinegar at the end: Add the vinegar after the beef is tender so the final gravy can be balanced to taste.
Make-ahead tips
- Make ahead: Cook the stew in advance, cool it fully and refrigerate for up to 3 days before reheating gently.
- Freezes well: Freeze cooled hachee in a sealed container, then defrost overnight in the fridge before reheating.
- Reheat gently: Warm it slowly in a saucepan with a little extra stock if the gravy has thickened too much.
Equipment you'll need
Ingredients
Instructions
- Slice the onions into thin half-moons. Pat the beef dry, then season it with the salt and pepper.
- Melt the butter in a Dutch oven over medium heat. Add the onions and cook for 12 to 15 minutes, stirring often, until softened and lightly golden.
- Push the onions to the edges of the pan and add the beef in a single layer. Cook for 4 to 6 minutes, turning, until browned on most sides.
- Sprinkle over the flour and stir for 1 minute to coat the beef and onions. Pour in the stock gradually, stirring to avoid lumps, and bring to a gentle simmer.
- Add the bay leaves and cloves. Cover and simmer on low for 1 hour 45 minutes, stirring every 20 to 30 minutes, until the beef is very tender and the onions have melted into the gravy.
- Stir in the red wine vinegar and simmer uncovered for 5 to 10 minutes, until the gravy tastes balanced and lightly tangy. Remove the bay leaves and cloves before serving.
Recipe notes
Tips
- Keep the simmer very gentle; a slow blip helps the onions break down into a silky gravy without drying the beef.
- If you are serving vulnerable groups, use pasteurised stock and ensure the stew is simmered until the beef is piping hot throughout.
Substitutions
- Replace red wine vinegar with apple-cider-vinegar for a slightly fruitier tang.
- Replace unsalted butter with olive-oil for a dairy-free base; keep the heat moderate so the onions soften rather than fry.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container. Reheat gently in a saucepan over low heat with a splash of beef stock until piping hot; freeze for up to 3 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 2h 30min (25min active)
- Difficulty: Medium
- Cuisine: Dutch
-
Allergens:
Gluten Milk Wheat
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