Hachee - Dutch Beef and Onion Stew

The word hachee has its origins in the French word for "chopping": hacher. Hachees have been described in Medieval buffets, although the exact recipe usually isn't described. The stew probably has its origin in the reuse of meat cooked in a Dutch oven together with vegetables that happened to be available. Acidic fluids such as wine or vinegar were added to make the meat more tender.

Yield:
Serves 6 to 8
Category:
Beef
Cuisine:
Dutch

INGREDIENTS:

  • 2 pounds beef, cubed into 1 inch pieces, blotted dry with paper towel, lightly seasoned with salt and pepper
  • 3 tablespoons butter
  • 2 pounds yellow onions (about 4 large), thinly sliced, then roughly chopped
  • ¼ cup all-purpose flour
  • 4 cups good quality beef stock
  • 3 large bay leaves
  • 4 cloves
  • 1/4 tsp. cardamon
  • 4 juniper berries
  • 10 black peppercorns
  • 2 tablespoons red wine vinegar
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

DIRECTIONS:

  1. Melt the butter in a Dutch oven over medium-high heat. Brown the beef on all sides, working in batches so as not to overcrowd. Transfer to a plate and set aside. Leave the browned bits in the pan (important for flavor).
  2. Add the onions and some more butter and cook until caramelized, about 25 minutes. Add the flour and stir until combined. Add the beef to the onions, stir to combine, and cover with the beef stock just until covered. Add the seasonings and red wine vinegar, stir to combine.
  3. Increase the heat and bring the stew to a boil. Reduce the heat to low, cover, and simmer for 2½ hours. Uncover and simmer for another 30 minutes to further thicken the stew. Add salt, pepper and more red wine vinegar to taste.
  4. Serve with mashed potatoes and braised red cabbage.or brussels sprouts.

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