Entree: Netherlands – Friesland – Hachee (Slow-simmered Dutch beef and onion stew flavored with vinegar and warm spices)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 2 hrs

Total 2 hrs 35 min

Ingredients

- 1.5 lb (680 g) beef chuck, cut into 1-inch (2.5 cm) pieces
- 4 oz (115 g) bacon or salt pork, diced
- 3 tbsp (45 ml) butter
- 3 tbsp (45 ml) vegetable oil
- 3 large onions, thinly sliced (about 20 oz / 560 g)
- 2 tbsp (30 ml) all-purpose flour
- 2 cups (480 ml) beef stock
- 3 tbsp (45 ml) brown vinegar or apple cider vinegar
- 2 tbsp (30 g) dark brown sugar
- 2 bay leaves
- 4 whole cloves
- 1 tsp (5 ml) Dijon mustard
- Salt and freshly ground black pepper to taste
- 2 tsp (10 ml) Worcestershire sauce (optional)
- 2 tbsp (8 g) chopped fresh parsley for garnish
- 2 lb (900 g) potatoes for boiling or mashing, to serve

Instructions

1. Pat the beef dry and season with salt and pepper. In a large Dutch oven over medium-high heat, brown the beef in batches in 1 tbsp (15 ml) oil until well seared; transfer browned pieces to a plate.
2. Add diced bacon to the pot and cook until fat renders and edges begin to crisp, about 4 minutes. Remove most of the bacon, leaving drippings.
3. Add remaining oil and butter to the pot, then add the sliced onions. Cook over medium heat, stirring occasionally, until very soft and golden brown, about 25–30 minutes.
4. Sprinkle the flour over the onions and stir for 1–2 minutes to cook the raw flour taste. Return the beef and bacon to the pot.
5. Pour in the beef stock, vinegar, brown sugar, mustard, bay leaves, cloves, and Worcestershire sauce if using. Bring to a gentle simmer.
6. Cover, reduce heat to low, and simmer gently until the beef is fork-tender and sauce has thickened and developed a deep color, about 1.5–2 hours. Stir occasionally and adjust seasoning with salt and pepper.
7. Meanwhile, boil potatoes in salted water until tender, then mash with butter and milk or serve whole as desired.
8. Remove bay leaves and cloves; garnish hachee with chopped parsley and serve hot over or alongside the boiled/mashed potatoes.