hachee

Hachee is a traditional beef stew from the Netherlands and the Flemish regions of Belgium. It features chunks of beef that are browned and then slowly braised with onions in a rich, slightly acidic sauce. The liquid is usually a mixture of beef stock and a small amount of vinegar or red wine, which gives the dish its characteristic tang. Spices commonly include bay leaves, cloves, allspice, and pepper, with nutmeg sometimes added, and the sauce is often thickened with flour or by reduction. Regional variations may incorporate bacon for extra savor and, in some versions, prunes, apples, or beer.

Typical preparation involves searing the beef, removing it, sautéing sliced onions until deep golden, deglazing the pot with vinegar or wine, then returning the meat to the pot with stock and spices. The dish is simmered slowly for one and a half to three hours until the meat is tender and the sauce coats the meat. Final adjustments may include a touch of sugar to balance acidity.

Serving and pairing: Hachee is commonly served with boiled or mashed potatoes and a side such as red cabbage or pickled onions. It is a winter staple in Dutch households and Flemish cuisine and appears in traditional cookbooks and everyday home cooking. Variants include hachee met pruimen (with prunes) and other regional adaptations that adjust the balance of sweetness, acidity, and aromatics.