Hachee Dutch Beef Stew Recipes

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DUTCH BEEF STEW WITH BEER AND DUMPLINGS



Dutch Beef Stew With Beer and Dumplings image

This is pretty darned close to the delicious stew I used to get in the Netherlands. The secret is using a very dark, very malty beer or ale. It's baked in the oven and then finished on the stove, so be sure to use a Dutch oven or pot that can be heated both ways.

Provided by SheCooksToConquer

Categories     Stew

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 18

1 lb lean stewing beef, cubed
1/2 cup flour
2 tablespoons oil
1 large onion, sliced
2 minced garlic cloves
1 tablespoon brown sugar
4 teaspoons red wine vinegar
2 tablespoons chopped parsley
1 bay leaf
1/4 teaspoon thyme
1/4 teaspoon black pepper
1 cup beef broth or 1 cup stock
12 ounces dark beer
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon butter
2/3 cup milk

Steps:

  • Preheat oven to 325.
  • Dredge beef in flour, then brown in oil in a Dutch oven. Remove and set aside.
  • Brown onion and garlic in pan drippings. Add 1 T brown sugar, 2 t of wine vinegar, thyme, pepper, bay leaf, and chopped parsley.
  • Pour stock over stew, and then add beer.
  • Cover, and bake for 2 hours at 325.
  • While the stew is baking, make the dumplings. Mix the flour, baking soda and salt together. Mix the butter in (I melt it first), and then stir in the milk. Batter should be a little bit dry but fluffy.
  • Remove from oven and place on stove on medium heat. Stir in remaining 2 t of vinegar. When bubbling, drop dumpling batter by the tablespoon into the stew.
  • Cover and simmer 15 minutes.

CLASSIC BEEF STEW



Classic Beef Stew image

Aromatic and satisfying, a comforting bowl of beef stew always hits the mark on extra chilly nights. Here, seared pieces of marbled beef simmer away until fall-apart-tender in broth, with punchy aromatics added to it like tomato paste, Worcestershire sauce, red wine, and fire-roasted tomatoes for a subtle smokiness.

Provided by Greg Lofts

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 3h25m

Number Of Ingredients 14

2 pounds beef chuck (preferably grass-fed), cut into 2-inch pieces
Kosher salt and freshly ground pepper
Unbleached all-purpose flour, for dusting
3 tablespoons extra-virgin olive oil
10 ounces frozen pearl onions, thawed, drained, and patted dry
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
3/4 cup dry red wine, such as Cabernet Sauvignon
2 cups low-sodium chicken broth
1 can (14.5 ounces) fire-roasted diced tomatoes
4 carrots (8 ounces), peeled and cut into 1 1/2-inch pieces
3 Yukon Gold potatoes (1 pound), peeled and cut into 1 1/2-inch pieces
1 cup frozen peas (optional)
Chopped fresh parsley leaves, for serving

Steps:

  • Generously season beef with salt and pepper. Dust with flour and shake off excess. Heat a Dutch oven or other heavy-bottomed pot over medium-high, and swirl in 2 tablespoons oil.
  • Add half of beef in a single layer and cook, turning a few times, until browned in places, 5 to 7 minutes. Transfer to a plate, leaving fat in pot. Brown remaining beef; transfer to plate.
  • Preheat oven to 350°F. Swirl remaining 1 tablespoon oil into pot, still over medium-high heat. Cook onions until golden, 3 to 4 minutes. Add tomato paste and cook, stirring frequently, until caramelized, 1 minute. Add Worcestershire sauce and wine; boil until mostly evaporated.
  • Return beef and any accumulated juices to pot with broth and tomatoes. Bring to a boil. Cover pot, transfer to oven, and cook 1 1/2 hours. Remove pot from oven and stir carrots and potatoes into stew. Cover and continue cooking in oven until beef is fork-tender and vegetables are easily pierced with the tip of a knife, about 1 hour more. Stir in peas; return to oven for 5 minutes more, just to heat through.
  • Ladle stew into shallow bowls, sprinkle with parsley, and serve. Cooled stew can be transferred to an airtight container and refrigerated up to 2 days, or frozen up to 3 months.

HACHEE



Hachee image

Hachee is a wonderful Dutch beef stew that is traditionally served with boiled or mashed potatoes and red cabbage with apple, or with boiled rice and green beans.

Provided by Jen Germer

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 4h35m

Yield 8

Number Of Ingredients 10

2 pounds rib-eye steak, trimmed of fat and cubed
¼ cup all-purpose flour
salt and freshly ground black pepper to taste
5 tablespoons sunflower seed oil
5 medium onions, halved and sliced
¼ cup butter
1 quart beef stock, or more as needed
4 large bay leaves
6 whole cloves
¼ cup red wine

Steps:

  • Sprinkle cubed rib-eye with flour until completely coated. Season with salt and pepper.
  • Heat oil in a heavy, cast iron casserole over medium-high heat. Add rib-eye in batches to the hot oil and cook on all sides until browned, about 5 minutes per batch. Remove seared cubes before adding the next batch, but reuse the same oil.
  • Once meat is cooked, add onions and butter to the casserole. Reduce heat to low and cook until onions are softened, about 10 minutes. Return meat to the casserole along with 1 quart beef stock, bay leaves, and cloves; stir to combine and bring to a boil. Reduce heat and simmer for 2 hours, stirring every 30 minutes. Mix in red wine and add more stock if liquid is low. Cook for 2 more hours, stirring every so often, until beef is fork-tender.

Nutrition Facts : Calories 348.8 calories, Carbohydrate 11.8 g, Cholesterol 55.8 mg, Fat 25.7 g, Fiber 1.8 g, Protein 15.8 g, SaturatedFat 9 g, Sodium 81.1 mg, Sugar 4.4 g

SAVORY BEEF AND ONION STEW (HACHéE)



Savory Beef and Onion Stew (Hachée) image

This is one of the favourite dishes in the region i live in. I got the recipe from a site with authentic dutch recipes: http://www.hollandsepot.dordt.nl/index.htm There is actually another ingredient in the original recipe, it's called ontbijtkoek and it's used to thicken the stew instead of using cornflour.

Provided by Vanja77

Categories     Meat

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 11

2 large onions, thinly sliced
1/4 cup flour
1/4 cup butter or 1/4 cup margarine
2 cups stock or 2 cups beef bouillon cubes
3 bay leaves
5 cloves
1 tablespoon vinegar
1/2 lb beef, cubed
2 tablespoons cornflour
1 pinch pepper
1 dash Worcestershire sauce

Steps:

  • Brown the onions and the flour in the butter in a saucepan.
  • Add stock gradually, stirring all the time. Add bay leaves and cloves and simmer for five minutes with the lid on the pan.
  • Add the vinegar and the diced meat.
  • Simmer for another hour.
  • Mix the cornflour with a little water. Add this to the stew to thicken the sauce. Simmer for five minutes, stirring continuously.
  • Make it to taste with a little pepper and Worcestershire sauce.
  • Serve with mashed or boiled potatoes and red cabbage with this dish.

Nutrition Facts : Calories 556.8, Fat 52, SaturatedFat 24.1, Cholesterol 86.7, Sodium 120.2, Carbohydrate 15.8, Fiber 1.8, Sugar 3.2, Protein 6.7

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