Hachee

Hachee
Hachee has been around since the middle ages. Originally, Hachee was a peasant dish invented as a way to use up leftover meat. The name of the dish is derived from the French word hacher, meaning to chop, referring to the method of preparing the meat stew.
 
Ingredients
  • 1 stick of butter
  • 2½ lb beef (suitable for stewing), cubed
  • 3 large onions, chopped
  • 3 tbsp apple cider vinegar
  • 2 tbsp better then bouillon beef base dissolved in 2 cups water
  • 3 bay leaves
  • 4 cloves
  • salt and pepper
Hachee ingredients
Instructions
  1. Slice the onions. Melt the butter in a Dutch oven and add the onions. Cube and season the beef with pepper and salt. When the onions are translucent and slightly browned,add the seasoned beef cubes to the onions.Hachee storyboard1
  2. Then add the vinegar, the dissolved beef bouillon base, bay leaves and the cloves to the pot. Cover and simmer on low for about 3 hours. You can put this in the slow cooker if you like, on high for 3 hours.Hachee storyboard 2
  3. If you like a thick sauce, take of the lid for the last 30 minutes to evaporate some of the sauce. Before serving you want to take out the bay leaves and cloves. To bite in a clove is not pleasant. Separate the meat from the sauce and find the bay leaves and cloves.
  4. To thicken the sauce add 2 tbsp diluted cornstarch. Then add the meat back in to the pot. You can serve this with mashed potatoes or rice. Side dishes are optional. One of my favorites is purple cabbage.Hachee storyboard 4*Arrisje’s Recipe Card. Right click on picture and save to your hard drive. Print as a 4×6 picture.*

Hachee Recipe Card

Hachee (Dutch beef stew)
 
Prep time
Cook time
Total time
 
Hachee is a Dutch comfort food of beef. Hachee has been around since the middle ages. Originally, Hachee was a peasant dish invented as a way to use up leftover meat. The name of the dish is derived from the French word hacher, meaning to chop, referring to the method of preparing the stew.
Recipe type: Beef
Cuisine: Dutch
Serves: 6
Ingredients
  • Hachee
  • 1 stick of butter
  • 2½ lb beef (suitable for stewing), cubed
  • 3 large onions, chopped
  • 3 tbsp apple cider vinegar
  • 2 tbsp better then bouillon beef base dissolved in 2 cups water
  • 3 bay leaves
  • 4 cloves salt and pepper
Instructions
  1. Slice the onions in rings. Melt the butter in a Dutch oven and add the onions. Cube and season the beef with pepper and salt. When the onions are translucent and slightly browned add the seasoned beef cubes to the onions.
  2. Then add the vinegar, the dissolved beef bouillon base, bay leaves and the cloves to pot. Cover and simmer on low for about 3 hours. You can put this in the slow cooker if you like, on high for 3 hours.
  3. If you like a thick sauce, take of the lid for the last 30 minutes to evaporate some of the sauce. Before serving you want to take out the bay leaves and cloves. To bite in a clove is not pleasant. I separate the meat from the sauce and find the bay leaves and cloves. To thicken the sauce add 2 tbsp diluted cornstarch. You can serve this with mashed potatoes or rice. Side dishes are optional. One of my favorites is purple cabbage.

 



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