Hachee #EattheWorld

This amazing Dutch Beef and Onion stew is so tender and savory you won't be able to stop eating it.  This is pure comfort food.

We are traveling to the Netherlands with our Eat the World Challenge Gang......

Each month Evelyne of CulturEatz invites us to join her in virtually visiting different countries and sharing a recipe from the area.  This month Evelyne chose The Netherlands.  

Check out all the wonderful Dutch dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

• Culinary Adventures with Camilla: Memories of Holland, Dutch Traditions, and Sailboat Speculaas 
• Pandemonium Noshery: Mosterdsoep - Dutch Mustard Soup 
• Amy’s Cooking Adventures: Dutch Farmer’s Cheese Soup (Boerenkaas Soep) 
• Sugarlovespices: Dutch Apple Tart, Hollandse Appeltaart 
• Making Miracles: Hutspot met Gehaktballen (Dutch Mashed Potatoes and Carrots with Meatballs) 
• Sneha’s Recipe: A Small Batch Bitterballen 
• Chef Mireille: Ontbijtkoek - Dutch Spice Cake 
• Kitchen Frau: Boerenkool Stamppot (Dutch Mashed Potatoes and Kale with Sausage and Pears) 
• A Day in the Life on the Farm: Hachee 

This recipe calls for a long slow braise on the stovetop.  I put this on to simmer prior to leaving for a meeting at the church.  The meeting went longer than anticipated so on the drive home, I called Frank and asked him to give it a stir and add a little more beef broth if needed.  

 

Well, I think he added a little more than needed.  As you can see my gravy is pretty loose.  I uncovered it and let it cook away while braising some red cabbage but I should have used a cornstarch slurry to help it thicken.  You won't have that problem unless your sous chef goes overboard with the broth too.

It didn't matter at all because this was one delicious stew.  So tender and flavorful.  Served over mashed potatoes with the side of cabbage, this was the perfect way to comfort myself after the stress of leaving my husband home alone for the first time since his accident.  

I found this recipe over at The Daring Gourmet when doing a Google Search of Dutch Foods.  I adapted it in a couple of ways.  I halved the original recipe as I was only feeding 3.  It gave me enough for 4 servings.  I used sweet onions and I substituted an allspice berry for the juniper berry.  

Entrees, Beef, Stew, Braising, Comfort Food

Entrees, Beef, Stew

Dutch

Yield: 4 servings

Author: Wendy Klik

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Hachee (Beef and Onion Stew)

This amazing Dutch Beef and Onion stew is so tender and savory you won't be able to stop eating it. This is pure comfort food.

Prep time: 30 MinCook time: 3 H & 30 Minactive time: 3 HourTotal time: 7 Hour

Ingredients:

• 1 lb. stewing beef
• salt and pepper, to taste
• 2 T. butter
• 1 large Vidalia onion, chopped
• 2 T. flour
• 2 c. beef broth
• 1 lg. bay leaf
• 2 whole cloves
• 2 allspice berries
• 5 peppercorns
• 1 T. red wine vinegar

Instructions:

1. Melt the butter in a dutch oven over medium high heat.  Season the beef with salt and pepper.  Add to the dutch oven and cook until browned on all sides.  Transfer to a plate and set aside.
2. Add the onions to the pan and cook, scraping up the browned bits stuck to the bottom of the pan, until caramelized, about 20 minutes. Sprinkle with the flour and stir to coat.  Add the beef to the pot along with any juices collected and the beef broth.  Stir in the vinegar,  bay leaf, cloves, allspice and peppercorns.
3. Bring the stew to a boil, reduce heat to a simmer, cover and cook for 2-3 hrs.  Uncover and simmer for another half an hour to further thicken the stew.   Remove the bay leaf and whole spices before serving.

Notes:

Adapted from a recipe found at The Daring Gourmet

Calories

189.03

Fat (grams)

10.66

Sat. Fat (grams)

5.51

Carbs (grams)

15.81

Fiber (grams)

3.23

Net carbs

12.58

Sugar (grams)

6.36

Protein (grams)

8.83

Sodium (milligrams)

588.23

Cholesterol (grams)

33.75

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