Hachee Recipe Dutch Beef and Onion Stew
Grandmother's Hachee recipe (Dutch Beef and Onion Stew) is old-fashioned tasty, and it's very easy to prepare: you use the slow cooker. The long stewing draws all the flavors into the meat, which becomes wonderfully tender. An easy recipe that revives the delicious traditional taste of the past, thanks to the beer and gingerbread!
Equipment
- frying pan
- Chef's knife
- slow cooker
Ingredients
- 1 stick butter unsalted
- 1 ¼ pound chuck roast
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoon flour
- 3 cups onions peeled and sliced
- 2 teaspoon sugar
- ½ cup beef stock 1 beef stock cube dissolved in ½ cup hot water
- 1¼ cup dark beer
- 2 bay leaves
- 2 cloves
- 2 slices gingerbread peperkoek of ontbijtkoek
Ingredients you need per step are listed below the step in Italic
Instructions
- Melt the butter in the skillet over medium heat.1 stick butter
- Sprinkle the meat with salt and pepper.1 ¼ pound chuck roast, ½ teaspoon salt, ¼ teaspoon ground black pepper
- Place the meat in the frying pan and add the flour. Mix everything well.2 tablespoon flour
- Bake for 5 minutes while mixing regularly.
- Add the onions and sugar and mix well again. Raise the heat to high and cook for 3 minutes.3 cups onions, 2 teaspoon sugar
- Place the contents of the pan in the slow cooker.
- Pour stock into the pan and scrape up any bits and pieces with a wooden spatula. Pour the contents of the pan into the slow cooker.½ cup beef stock
- Add the beer to the slow cooker. Mix everything well.1¼ cup dark beer
- Stick a clove into the bay leaf.2 bay leaves, 2 cloves
- Place the gingerbread slices, and bay leaves on top of the meat mixture.2 slices gingerbread
- Put a lid on the pan and turn the slow cooker on Low for 8 hours.
- Remove the bay leaf, stir well and serve.
NOTES
1. Flour - The "flour taste" will disappear by baking it. Adding the flour will thicken the gravy (the delicious thick gravy that comes with the Dutch beef and onion stew).
2. Cloves in Bay Leaf - Stick the cloves into the bay leaf. This way, you can easily find and remove it after baking.
3. Beef - Chuck roast is used in this recipe. But you can also use a round roast (top or bottom) or tri-tip roast for this Hachee. This meat needs a lot of stewing time, so it has time to absorb all the flavors well and, at the same time, become wonderfully tender.
4. - Beer - It is best to use a dark, brown beer. This beer is brewed with a pure brown malt, which gives it a sweet taste. Perfect for hash. The beer is the acid that ensures that the meat becomes tender. If you prefer not to use beer, you can replace it with 1 ⅓ cup (300 ml) of red wine or three tablespoons of white wine vinegar and a cup (250 ml) of water.
5. Larger portion? With almost all recipes, you can then press the 2 × button, but not with a slow cooker recipe. If you double the weight in meat, add ¼ - ⅓ cup (50 to 100 ml) of extra liquid.
6. - Slow Cooker - Turn on the crockpot on low setting for 8 hours or on high setting for 5 hours to get delicious Dutch Beef Stew.
7. - Storage
- Refrigerator - Cool the hachee quickly. You can keep the Dutch beef and onion stew covered in the fridge for up to two days.
- Freezer - Allow the meat to cool quickly and place it in an airtight freezer box or bag and freeze. This keeps it good for up to 3 months. Then, let thaw in the refrigerator.
Reheat - Heat the hachee over medium heat while stirring until hot.
Nutrition
Calories: 487kcal | Carbohydrates: 23g | Protein: 20g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 822mg | Fiber: 2g | Sugar: 8g | Vitamin A: 722IU | Vitamin C: 9mg | Iron: 2mg
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