Hachee - Dutch beef stew

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   Hachee (pronounced hash-ay)

Well the weather over here has been nasty, freezing rain, ice, buckets of rain, high winds, downed tree, power outages left and right, so I thought a good stew would be perfect.

This simple dish has been around since the middle ages. An easy way to use up meat that needed to be gone. Simply throw the meat with some onions and spices into a pot and let it simmer, for a great "stick to your ribs" meal.

Hachee

Ingredients
 4 onions, sliced into rings

2 leeks, washed, sliced into rings, whites only

2 lbs. chuck roast, cubed in 1/2 in. pieces, blotted dry with paper towel, lightly seasoned with salt and pepper

2 tbs. flour

Salt and Pepper to taste

¼ tsp. nutmeg, freshly grated

5 tbs. butter

½ tsp. vegetable oil

2 whole cloves or 1 tsp. ground clove

2 bay leaves

10 black pepper corns

1 bottle Dutch bockbier (or brown ale)

1 pint beef stock

2 Tbsp red wine vinegar
Instructions
 Put the beef cubes in a plastic freezer bag; along with the flour and seasonings. Knot the bag and toss to coat the meat well.

In a Dutch oven, heat half the butter and all of the oil and brown the meat on all sides.

Remove the meat from the pan and set aside.

Add the rest of the butter to the pot and fry the onions and leeks until soft and translucent.

Add the meat back to the pot, along with the cloves, bay leaves, and peppercorns. Pour in the beer, vinegar and the stock.

Bring to a simmer, deglaze bottom of pot.

Cover and cook on low for 2 - 2.5 hours until meat is tender.

Remove the whole cloves (if used), bay leaves, pepper corns.

Serve with mashed potatoes and red cabbage; or over rice.

I didn't have any red cabbage, so that's missing from the traditional meal, but still a great eat!

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pitrow Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Master Chef Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1087	Post Options Post Reply Quote pitrow Report Post Thanks(0) Quote Reply Topic: Hachee - Dutch beef stew Posted: 28 December 2022 at 09:31
	Hachee (pronounced hash-ay) Well the weather over here has been nasty, freezing rain, ice, buckets of rain, high winds, downed tree, power outages left and right, so I thought a good stew would be perfect. This simple dish has been around since the middle ages. An easy way to use up meat that needed to be gone. Simply throw the meat with some onions and spices into a pot and let it simmer, for a great "stick to your ribs" meal. Hachee Ingredients 4 onions, sliced into rings 2 leeks, washed, sliced into rings, whites only 2 lbs. chuck roast, cubed in 1/2 in. pieces, blotted dry with paper towel, lightly seasoned with salt and pepper 2 tbs. flour Salt and Pepper to taste ¼ tsp. nutmeg, freshly grated 5 tbs. butter ½ tsp. vegetable oil 2 whole cloves or 1 tsp. ground clove 2 bay leaves 10 black pepper corns 1 bottle Dutch bockbier (or brown ale) 1 pint beef stock 2 Tbsp red wine vinegar Instructions Put the beef cubes in a plastic freezer bag; along with the flour and seasonings. Knot the bag and toss to coat the meat well. In a Dutch oven, heat half the butter and all of the oil and brown the meat on all sides. Remove the meat from the pan and set aside. Add the rest of the butter to the pot and fry the onions and leeks until soft and translucent. Add the meat back to the pot, along with the cloves, bay leaves, and peppercorns. Pour in the beer, vinegar and the stock. Bring to a simmer, deglaze bottom of pot. Cover and cook on low for 2 - 2.5 hours until meat is tender. Remove the whole cloves (if used), bay leaves, pepper corns. Serve with mashed potatoes and red cabbage; or over rice. I didn't have any red cabbage, so that's missing from the traditional meal, but still a great eat!
	Mike Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog

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TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 25 January 2023 at 17:32
	Mike - thanks for sharing this...it looks delicious! I see a few similarities between this and Carbonade a la Flamande, but it is definitely a unique stew that stands on its own. I've copied the ingredients and will endeavor to try it this weekend; in the middle of what has been a brutal winter, this will come as a very warm and comforting respite. Thank you again for sharing!
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