Main course: Hachée

Dutch Beef & Onion Stew - Hachée

You will need:

  • 2 pounds beef, cubed in 3 cm pieces, blotted dry with paper towel, lightly seasoned with salt and pepper
  • 3 tablespoons butter
  • 2 pounds yellow onions, coarsely chopped
  • 2 tablespoons all-purpose flour
  • 1 liter beef stock
  • 3 large bay leaves
  • 4 cloves
  • 10 black peppercorns
  • 2 tablespoons red wine vinegar
  • salt & freshly ground black pepper

This is how to cook it:

  1. Melt the butter in a Dutch oven over medium-high heat. 
  2. Brown the beef on all sides, working in batches so as not to overcrowd. 
  3. Transfer to a plate and set aside. Leave the browned bits in the pan (important for flavor).
  4. Add the onions and some more butter if needed and cook until caramelized, about 25 minutes. 
  5. Add the flour and stir until combined. 
  6. Add the beef to the onions, stir to combine
  7. Add the seasonings and red wine vinegar, stir to combine
  8. Cover with the beef stock just until  covered. 
  9. Increase the heat and bring to a boil. 
  10. Reduce the heat to low, cover, and simmer for 2½ hours. 
  11. Uncover and simmer for another 30 minutes to further thicken the stew. 
  12. Add salt, pepper and more red wine vinegar to taste.
  13. Serve with floury potatoes and a vegetable of your own choice - braised red cabbage is a traditional combination