Best Dutch Hache Stewed Meat Recipes

DUTCH HACHE - STEWED MEAT

Dutch Hache - Stewed Meat image

ZWT 6. Comfort food. This recipe is supposed to be a typical dutch meal. I got it from nlplanet.com and adapted it. You can use stew meat or any cut of beef, since it is stewed. It sometimes takes an hour and a half for the meat to be really tender. In that case, I add about 1/3 to 1/2 cup more beef broth at the beginning so that it doesn't dry out. I like to use chuck for this. If you use a better cut of beef, it will be ready in 45 minutes.

Provided by Pesto lover

Categories Stew

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 lbs beef, cut up into bite-size pieces
1/4 cup butter or 1/4 cup canola oil
1/4 cup flour
2 cups beef broth
2 cups sliced onions
1/4 cup diced celery
1 tablespoon vinegar
2 tablespoons fresh parsley, chopped
2 bay leaves
4 peppercorns
1/2 teaspoon dried thyme leaves
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon cracked pepper

Steps:

Brown the onions in the butter or oil.
Add flour, mix well and cook 1 minute.
Add beef broth and bring to a boil.
Add all other ingredients.
Lower heat to simmer and cook for at least one hour or until meat is tender.
Adjust seasoning if necessary. You may want more salt.
Serve over mashed potatoes, with cooked cabbage on the side.

HACHEE (DUTCH BEEF STEW)

Hachee (Dutch Beef Stew) image

Serve this tender Dutch hachee with potatoes and vegetables.

Provided by Anonymous

Categories World Cuisine Recipes European Dutch

Time 1h40m

Yield 4

Number Of Ingredients 12

Ingredients

2 tablespoons oil, divided
1 (1 pound) package beef stew meat, cut into 1/2-inch cubes
1 pinch salt and pepper to taste
1 cup water
2 pounds onions, chopped
2 whole cloves
2 large bay leaves
1 cube beef bouillon granules
1 tablespoon vinegar, or more to taste
1 teaspoon white sugar
1 teaspoon curry powder, or to taste
1 tablespoon potato starch

Steps:

Heat 1 tablespoon oil in a pot over medium-high heat and cook beef stew meat until browned on all sides, 5 to 10 minutes. Season with salt and pepper. Pour in water, bring to a boil, reduce heat, over, and simmer over low heat for 45 minutes.
Heat 1 tablespoon oil in a skillet and cook onions over medium-low heat until they are very soft and are starting to caramelize, about 10 minutes. Add sauteed onions and uncooked onions to the pot with the meat and simmer for 45 more minutes. Season with beef bouillon.
When meat is cooked through, season with vinegar, sugar, and curry powder. Remove 1 tablespoon of liquid and stir together with potato starch in a small bowl to make a slurry. Add slurry back to the stew to thicken. Cook for 1 to 2 more minutes.

Nutrition Facts : Calories 384.1 calories, Carbohydrate 24.8 g, Cholesterol 62.6 mg, Fat 22.5 g, Fiber 4.2 g, Protein 21.2 g, SaturatedFat 7.3 g, Sodium 248.2 mg, Sugar 10.8 g