Hachee

Name: Hachee
Prep time: 25 min
Cook time: 150 min
Total time: 175 min
Yield: 4 servings
Cuisine: Dutch
Ingredients: 2 lbs beef chuck, cut in 2 inch cubes; 4 medium yellow onion, thinly sliced; 1/4 cup unsalted butter; 2 tbsp all-purpose flour; 4 cups beef broth; 2 tbsp red wine vinegar; 2 tbsp brown sugar; 2 bay leaves; 1/2 tsp salt; 1/4 tsp ground black pepper

175 minEasyServes 4560 cal/serving

DutchDinnerStovetopStandard

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Ingredients

2 lbs beef chuck, cut in 2 inch cubes
4 medium yellow onion, thinly sliced
1/4 cup unsalted butter
2 tbsp all-purpose flour
4 cups beef broth
2 tbsp red wine vinegar
2 tbsp brown sugar
2 bay leaves
1/2 tsp salt
1/4 tsp ground black pepper

Instructions

1

Pat 2 lbs cut in 2 inch cubes beef chuck dry and season it with 1/2 tsp salt and 1/4 tsp ground black pepper. Melt half the 1/4 cup unsalted butter in a Dutch oven over medium-high heat and brown the beef in batches. Set the beef aside.
2

Melt the remaining 1/4 cup unsalted butter in the same pot. Add 4 medium thinly sliced yellow onion and cook over medium-low heat, stirring often, until very soft and golden, about 15 minutes.
3

Stir in 2 tbsp all-purpose flour and cook 1 minute. Add 4 cups beef broth, 2 tbsp red wine vinegar, 2 tbsp brown sugar, and 2 bay leaves, scraping up the browned bits.
4

Return the beef to the pot. Cover and simmer over low heat for 2 hours, until fork-tender.
5

Check the thickest piece of beef with an instant-read thermometer. It should reach 200F and pull apart easily.
6

Remove the bay leaves, adjust the seasoning, and serve hot over mashed potatoes.

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Questions

What is Hachee?

A Dutch beef stew braised with a lot of onion until the sauce turns silky and faintly sweet and sour, with bay and a splash of vinegar. It is served over mashed potatoes on a cold evening. Plan ahead: the stew is better the next day. This reference files it under Dutch dinner: made on the stovetop, rated easy and about 175 minutes start to finish.

How long does Hachee take?

As written, 175 minutes: 25 of prep and 150 of cooking. The longest single stretch is step 4 (2 hours): "Cover and simmer over low heat for 2 hours, until fork-tender."

What temperature does Hachee cook at?

Step 5 reads: "It should reach 200F and pull apart easily." That is about 95 C.

Can I skip the searing in Hachee?

Step 1 reads: "Melt half the 1/4 cup unsalted butter in a Dutch oven over medium-high heat and brown the beef in batches." You can, but you give up flavor. The browning in step 1 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

What equipment do I need for Hachee?

Beyond a knife and a board, the method uses a Dutch oven (step 1) and a probe thermometer (step 5). If you do not have one, any heavy pot with a tight lid does the work of the Dutch oven.

What can I use instead of brown sugar in Hachee?

The entry for Hachee calls for 2 tbsp brown sugar. In its place: White sugar with a tablespoon of molasses per cup. Without molasses, plain white sugar works but bakes up crisper and paler.

Serve it with

Patat side
Appeltaart dessert
Acar Timun side

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