Meat, European
Hachee with red cabbage
Hachee is a Dutch beef stew made with melted onions and a touch of vinegar, served with apple braised red cabbage and steamed potatoes. For 4 people, it takes about 2h10, including 1h30 of gentle simmering, for an easy recipe at around €3.40 per person. The key to success is the onions, which should almost melt into the sauce to thicken and sweeten it.
Tonight we're having hachee, the Dutch beef stew with melted onions and a touch of vinegar, served with red cabbage and potatoes.
- Total time
- 2 h 10
- Difficulty
- Easy
- Cost per person
- €3.40
- Calories per person
- 530 kcalcalculated by Kiloach, your weight coach
- Season
- Winter, Fall
Hachee is a deep, brown stew where the beef turns tender after simmering with a mountain of onions. A splash of wine vinegar adds a subtle tang, just enough to wake up the sauce without you really noticing it. Cloves and bay leaves season everything gently, never overpowering the meat.
This is a winter Sunday dish, the kind you set to simmer in the afternoon while you get on with other things. The apple braised red cabbage adds a sweet, colorful touch that balances the richness of the meat nicely. Mon Chou suggests it for family dinners or evenings with friends, when you want something warming that takes its time.
The ingredients
Butcher
- Beef shin or chuck 700 g
Fruits and vegetables
- Onions 5
- Potatoes 900 g
- Red cabbage 1
- Apple 1
Dairy
- Butter 50 g
Pantry
- Flouroften in the pantry 2 tbsp
- Wine vinegaroften in the pantry 3 tbsp
- Clovesoften in the pantry 3
- Bay leavesoften in the pantry 2
- Beef stock (cube)often in the pantry 1
- Saltoften in the pantry 1 pinch
- Pepperoften in the pantry 1 pinch
Allergens Gluten, Lactose
The step by step recipe
-
Cut the beef into small cubes and finely slice all the onions.
Cubes about one and a half centimeters make a silkier stew than large chunks.
-
Melt half the butter in a Dutch oven and brown the meat, then add the onions and let them soften slowly. 10 min
Keep the heat low for the onions, they should turn golden without browning too fast.
-
Sprinkle in the flour, stir for a minute, then pour in the stock dissolved in two glasses of water, the vinegar, the cloves and the bay leaves.
The flour should coat the onions and meat right away, that's what thickens the sauce without lumps.
-
Cover and let it simmer gently until the meat is very tender. 1 h 30
Taste at the end and adjust with a drop of vinegar, the tang should barely be noticeable.
-
Slice the red cabbage and cook it with the diced apple, the rest of the butter and a little water, covered. 35 min
A few drops of vinegar in the cabbage keep its deep purple color.
-
Steam or boil the potatoes in salted water and serve them with the hachee and the cabbage. 20 min
Pour the sauce straight over the potatoes, that's how the Dutch eat it.
Our tips to get it right
- Pick a stewing cut like shin or chuck, the long cooking time turns it tender while a leaner cut would just dry out.
- Slice the onions very thin, they need to almost completely melt into the sauce to give it its texture and natural sweetness.
- If the sauce looks too thin at the end, let it simmer uncovered for the last ten minutes so it reduces properly.
The variations
- Swap the beef for wild boar or venison if you can find it, it's a more traditional Dutch autumn version.
- For a vegetarian version, replace the meat with button mushrooms and brown lentils, and use vegetable stock instead.
- To save time, make the hachee the day before, it actually tastes better reheated, and just cook the cabbage and potatoes on the day.
What to serve it with
- Steamed or mashed potatoes
- Crusty bread for soaking up sauce
- A Dutch brown ale
Storage
Hachee keeps for 3 days in the fridge in a sealed container, and it actually tastes even better the next day. It freezes well for up to 3 months in an airtight container. Reheat it gently in a saucepan, adding a splash of water if the sauce has thickened too much.
Questions about this dish
Can you make hachee ahead of time?
Yes, it's actually recommended. Hachee reheated the next day has a rounder sauce, since the flavors have had time to blend overnight in the fridge.
What's the best cut of beef for a tender hachee?
Go for a stewing cut like beef shin or chuck. These cuts contain collagen that melts slowly, making the meat soft and tender after 1h30 of gentle simmering.
Does hachee freeze well?
Yes, hachee freezes very well for up to 3 months. Freeze it once it's cooled, in an airtight container, and thaw it in the fridge before reheating.
Why add vinegar to the sauce?
Wine vinegar adds a light acidity that balances the richness of the meat and melted onions. You should barely taste it, it's just there to wake up the sauce.
How long does it take to make a Dutch hachee with red cabbage and potatoes?
Count 2 h 10 in total, prep and cooking included. The recipe is rated “easy”.
How many calories are in a Dutch hachee with red cabbage and potatoes?
About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a Dutch hachee with red cabbage and potatoes cost?
About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains gluten, lactose. Always check the labels of the products you buy.
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