Hachee: Dutch Braised Beef Stew
A classic Dutch comfort dish of tender braised beef with onions, vinegar, and spices. Rich, tangy, and deeply savory—served with crusty bread or potatoes.
- Total time
- 90 min
- Servings
- 4
- Calories
- 445
- Protein
- 42g
Ingredients
- 2 lbs Beef chuck, cut into 1.5-inch cubes
- 4 medium Yellow onions
- 2 tablespoons All-purpose flour
- 3 tablespoons Red wine vinegar
- 1.5 cups Beef broth
- 2 whole Bay leaves
- 1 teaspoon Whole black peppercorns
- 3 whole Whole cloves
- ½ teaspoon Mustard powder
- 1 teaspoon Brown sugar
Instructions
- 1
Pat the beef cubes completely dry using paper towels—dry meat browns better. This removes surface moisture that would make steam instead of a golden crust.
- 2
Peel the onions and cut each one lengthwise from root to tip into quarters, then cut crosswise into 1-inch chunks so the pieces stay chunky during cooking.
- 3
Pour the flour into a small bowl, add 1 teaspoon of salt and 0.5 teaspoon of ground black pepper, then stir until combined.
- 4
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers and moves quickly when you tilt the pot, about 2 minutes.
- 5
Working in batches to avoid crowding, place beef cubes in the hot oil and do not move them for 3 minutes—let them sit undisturbed so they develop a dark brown crust on the bottom.
- 6
Use tongs to flip each cube over and brown the other side for another 2 minutes until it is dark brown (not gray). Transfer each finished cube to a clean plate.
- 7
Add the remaining beef in batches, browning all sides without crowding the pot, until all meat is transferred to the plate—this step takes about 12 minutes total.
- 8
Pour 2 tablespoons of the red wine vinegar into the empty pot and use a wooden spoon to scrape and lift all the stuck-on brown bits from the bottom—this adds deep flavor.
- 9
Return all the browned beef to the pot and spread it in an even layer. Sprinkle the flour mixture over the top and stir everything together until the meat is coated.
- 10
Add the onion chunks, remaining 1 tablespoon of vinegar, and the beef broth, stirring until combined.
- 11
Drop in the 2 bay leaves, then add the peppercorns and cloves directly into the liquid—they will infuse the stew with warmth and depth.
- 12
Stir in the mustard powder and brown sugar until no lumps remain—the mustard adds subtle tang and the sugar balances the vinegar's acidity.
- 13
Bring the pot to a simmer over medium heat, stirring occasionally. The liquid should bubble gently, not vigorously—you should see small bubbles breaking the surface once every 1 to 2 seconds.
- 14
Once simmering gently, reduce the heat to low, place a lid on the pot (leave it slightly ajar if your lid sits very tight), and cook undisturbed for 60 minutes.
- 15
After 60 minutes, lift the lid and check that the beef is very tender—a fork should slide through the meat easily. If still firm, cover and cook for 15 more minutes.
- 16
Use a spoon to remove the bay leaves, peppercorns, and cloves from the surface and sides of the pot—they are spent and bitter if eaten whole.
- 17
Taste the stew and add salt and ground black pepper to your preference—start with 0.25 teaspoon at a time and stir fully before tasting again.
- 18
Ladle the hachee into deep bowls, making sure each gets meat, onions, and broth in equal measure.
- 19
Serve immediately with thick slices of buttered crusty bread or boiled potatoes to soak up the rich, tangy braising liquid.
Tools you’ll need
- Large heavy-bottomed pot or 5-quart Dutch oven with lid
- Chef's knife
- Cutting board
- Paper towels
- Small bowl
- Wooden spoon
- Metal tongs
- Measuring spoons
- Measuring cups
- Ladle
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