Recipes
Dinner
Dutch
Stew
Beef Stew with Potatoes (Hachee)
Traditional beef stew with plenty of onions and a slightly sour touch of vinegar.
165 min
Total time
4
Servings
Medium
Difficulty
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Overview
Ingredients
Steps
Tips
AI Power
Burners
Top Left
Top Right
Center
Bottom Left
Bottom Right
Ingredients
−
4 servings
+
500 g
Beef Chuck
500 g
Onion
50 g
Butter
2 tbsp
Vinegar
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Steps
1
Sear meat
Sear the beef cuts until brown – 10:00
🔥 10 min
Top Left
Start Step
Sear the beef chunks in batches on very high heat. This creates the deep brown crust that forms the base flavor of the stew.
2
Fry onions
Fry the sliced onions until soft – 15:00
🔥 15 min
Top Right
Start Step
Take your time with the onions. They should be deeply caramelized and jammy, not just translucent. This can take 20 minutes.
3
Stew
Add broth, bay leaf, cloves and let stew – 120:00
🔥 2h
Top Left
Start Step
A splash of white vinegar or apple cider vinegar not only cuts the richness but helps break down the tough meat fibers.
4
Boil potatoes
Boil crumbly potatoes – 20:00
🔥 20 min
Center
Start Step
Like all stews, Hachee tastes twice as good the next day. But even letting it rest off the heat for 20 minutes before serving works wonders.
Chef Tips
Sear the beef chunks in batches on very high heat. This creates the deep brown crust that forms the base flavor of the stew.
Take your time with the onions. They should be deeply caramelized and jammy, not just translucent. This can take 20 minutes.
A splash of white vinegar or apple cider vinegar not only cuts the richness but helps break down the tough meat fibers.
Like all stews, Hachee tastes twice as good the next day. But even letting it rest off the heat for 20 minutes before serving works wonders.
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