A Dutch Oven Classic: Hachee

Hachee is a traditional Dutch beef stew that has been enjoyed for centuries. It is a hearty and flavorful dish that is perfect for a cold winter day. The name “hachee” comes from the French word “hacher,” which means “to chop.” This refers to the way the beef is prepared for the stew.

History of Hachee

Hachee is thought to have originated in the Netherlands in the 16th century. It was originally a dish made with leftover beef, onions, and spices. Over time, the recipe evolved to include other ingredients, such as carrots, potatoes, and peas.

Hachee was a popular dish among the Dutch working class. It was often served with bread or potatoes. In the 19th century, hachee became a popular dish in Indonesia, which was then a Dutch colony. The Indonesian version of hachee is typically made with a sweeter sauce.

Preparation of Hachee

Hachee is a relatively easy dish to prepare. The first step is to brown the beef in a Dutch oven or large pot. Once the beef is browned, add the onions and carrots and cook until they are softened.

Next, add the flour and stir to coat the vegetables. This will help to thicken the sauce. Add the beef broth, water, and spices. Bring to a boil, then reduce heat and simmer for at least 2 hours, or until the beef is tender.

Once the beef is tender, add the potatoes and peas. Cook for an additional 30 minutes, or until the potatoes are tender.

Variations on Hachee

There are many different variations on hachee. Some recipes call for the addition of other vegetables, such as celery or green beans. Others add a splash of red wine or beer to the sauce.

One popular variation on hachee is “hutspot.” Hutspot is a Dutch dish that is made with hachee and mashed potatoes. The mashed potatoes are spread over the hachee and then baked in the oven.

Serving Hachee

Hachee is typically served with bread or potatoes. It can also be served with rice or noodles. Hachee is a delicious and hearty dish that is perfect for a cold winter day.

Tips for Making Hachee

• Use a good quality beef chuck roast.
• Brown the beef well before adding the vegetables.
• Use a flavorful beef broth.
• Simmer the hachee for at least 2 hours, or until the beef is tender.
• Add the potatoes and peas last, and cook just until they are tender.
• Serve hachee with bread or potatoes.

Additional Notes

• Hachee can be made ahead of time and reheated when ready to serve.
• Hachee is also a great dish to freeze.
• If you don’t have a Dutch oven, you can use a large pot or slow cooker.