Hachee - Dutch Beef & Onion Stew

Servings: 4

Author: Chef Connie

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Dutch Beef & Onions Stew

Prep time: 15 MinCook time: 2 H & 30 MTotal time: 2 H & 45 M

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Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 pounds (900g) beef chuck or stewing beef, cut into 1-inch cubes
• Salt and pepper, to taste
• 4 large onions, thinly sliced
• 2 garlic cloves, minced
• 1 tablespoon flour
• 1 ½ cups beef broth
• ½ cup red wine or vinegar
• 1 bay leaf
• 3-4 whole cloves
• 1 teaspoon sugar (optional, to taste)
• Fresh parsley for garnish (optional)

Instructions

1. Brown the Meat: In a large Dutch oven, heat the butter and olive oil over medium-high heat. Season the beef with salt and pepper, then add to the pot in batches to avoid overcrowding. Sear the meat on all sides until well browned. Remove the beef and set it aside.
2. Sauté the Onions: In the same pot, add the sliced onions. Reduce the heat to medium-low and cook the onions for about 15-20 minutes, stirring occasionally, until they become golden brown and soft. This process brings out their sweetness and is key to the flavor of Hachee.
3. Add Garlic and Flour: Add the minced garlic to the onions and cook for another minute. Sprinkle in the flour and stir well, letting it cook for about a minute to thicken.
4. Deglaze and Simmer: Add the beef broth and red wine (or vinegar) to the pot, scraping up any browned bits from the bottom to incorporate all the flavors. Return the beef to the pot, along with the bay leaf, cloves, and sugar (if using). Stir well to combine.
5. Cook Low and Slow: Cover the pot and let it simmer on low heat for about 2 hours, or until the beef is tender and the flavors have melded together. Stir occasionally and add a little more broth if needed to keep the stew from drying out.
6. Serve: Once the beef is tender, taste and adjust the seasoning if needed. Remove the bay leaf and cloves before serving. Garnish with fresh parsley, if desired.

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Dutch Beef & Onion Stew is a hearty, comforting dish that showcases the rich flavors of slow-cooked beef and sweet onions. Traditionally, this stew begins with chunks of beef being browned to develop a deep flavor, followed by the addition of aromatic onions that caramelize beautifully. The dish typically incorporates a variety of herbs and spices, such as bay leaves, thyme, and black pepper, which enhance its savory profile. Simmered with beer or broth, the stew becomes a thick, luscious consistency, perfect for serving alongside crusty bread or over creamy mashed potatoes. This classic recipe not only warms the body but also brings a sense of home and tradition to the table.

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