Hachée is a traditional Dutch stew with some diced meat, fish or poultry, and vegetables. The Dutch kitchen is simple and straightforward, with many vegetables and little meat. I usually make my Hachee with beef, lots of vegetable and acid I use wine however one can also use vinegar. Traditional clove and bay leaves are added to the thick gravy, which I usually omit. I like to serve it with my favorite spätzle but it is usually served with potatoes, rice or hutspot.
2 pounds beef, cubed in ½ in. pieces, blotted dry with paper towel, lightly seasoned with salt and pepper
3 tablespoons butter
2 pounds yellow onions (about 4 large), finely chopped
¼ cup all-purpose flour
4 cups of red wine.
1 cup of water
vegetables of your choice
Preheat oven 350 degrees. Melt the butter in a Dutch oven over medium-high heat. Brown the beef on all sides, working in batches so as not to overcrowd.
Add the onions and some more butter if needed and cook until caramelized, about 5 minutes. Add the flour and stir until combined. Add the wine and water, stir to combine, and add the seasonings to your taste.
Cover Dutch oven and place in oven for 2½ hours.
Depending on how well you like your vegetables cooked you may add them at this time or later.