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Hachee (Dutch Beef Stew)
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Prep Time:
10 minutes
Cook Time:
90 minutes
Total Time:
100 minutes
Dutch beef stew made with tender beef and onions, simmered to perfection for an irresistible taste.
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 curry powder, or to taste
  • 1 tablespoon potato starch
Instructions:
  • In a hot pot, sear the beef stew meat in 1 tablespoon of oil until golden on all sides, about 5 to 10 minutes. Season with salt and pepper. Add water, bring to a boil, then cover and simmer on low for 45 minutes.
  • In a skillet, heat 1 tablespoon of oil and cook half of the onions over medium-low heat until they are very soft and starting to caramelize, approximately 10 minutes. Transfer the sauteed onions to the pot with the meat, along with the uncooked onions. Add cloves and bay leaves, then simmer for an additional 45 minutes. Finally, season with beef bouillon.
  • Once the meat is fully cooked, enhance its flavor with vinegar, sugar, and curry powder. Scoop out 1 tablespoon of liquid, then mix it with potato starch in a small bowl to create a thickening slurry. Pour the slurry back into the stew, stirring well, and simmer for an additional 1 to 2 minutes.

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