RECIPES FROM AROUND THE WORLD
BY IRMA HEUVEN
is a traditional Dutch stew based on diced meat, and vegetables. Hachée based on beef, onions, apple butter, breakfast bread, and vinegar or wine is a typical example of traditional Dutch cuisine. Clove and bay leaves are added to the thick gravy. It is usually served with potatoes. Dutch people may occasionally combine Hachée with ‘hutspot.’
- 50 g butter
- 600 g stewing beef, cut into small pieces
- 3 large onions, chopped
- 2 tbsp flour
- 1 beef stock cube
- 3 tbsp vinegar
- 3 bay leaves
- 8 cloves
- 1 spoon of apple butter
- small piece of gingerbread
- salt and pepper
- Melt the butter in a Dutch oven.
- Add the beef, brown well for 5 min.
- Take out the beef, set aside.
- Add the onions to the remaining fat, cook until translucent and slightly browned.
- Add the beef back in, mix with the onions.
- Sprinkle over the flour, cook 1-2 minutes on low heat, stirring regularly.
- Add warm water until the beef is barely covered.
- Add the stock cube, red wine vinegar, bay leaves, apple butter, gingerbread, and cloves,
- Cover, simmer on low heat for at least 3 hours. If you like a thick sauce, take off the lid for the last 30 minutes to evaporate some of the moisture of the sauce.
- Taste, adjust seasoning with salt and pepper if necessary.
- Served with potato puree or hutspot
It is a traditional, very old Dutch recipe. My mother used to make it (especially during the winter months). She learned it from her mother and I learned it from her. It is easy to make and it tastes delicious. (Although my both sons don’t agree with me). I hope that you will try to make it one day and if you do, please let me know what you think about it.