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Hachée Traditional Dutch Dish





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


  1. Melt the butter in a Dutch oven.
  2. Add the beef, brown well for 5 min.
  3. Take out the beef, set aside.
  4. Add the onions to the remaining fat, cook until translucent and slightly browned.
  5. Add the beef back in, mix with the onions.
  6. Sprinkle over the flour, cook 1-2 minutes on low heat, stirring regularly.
  7. Add warm water until the beef is barely covered.
  8. Add the stock cube, red wine vinegar, bay leaves, apple butter, gingerbread, and cloves,
  9. 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.
  10. Taste, adjust seasoning with salt and pepper if necessary.
  11. Served with potato puree or hutspot

Eet smakelijk

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.

A way to say goodbye in the name of Irma

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