Hallee, it's hachee day!

Hachee (hash-ay) is one of those old-fashioned dishes that pops up on the table the moment the temperature outside drops to "colder than dirt". Looking out the window and seeing snow, I knew it was time for a good old "stick to your ribs" kind of meal, and hachee is just the ticket!

November 15 is National Hachee Day in the Netherlands. The stewed beef dish has been around since the Middle Ages, where its main function was to use up all the pieces of meat that needed to be used up, combined with a bunch of onions, some leftover red wine and set to simmer on the back of the stove. It's such an easy and yet grateful dish to make, and a favorite of the Dutch. Cubes of beef, stewed in a sauce flavored with onions, bay leaf, vinegar, juniper berries and pepper corns, pair perfectly with creamy mashed potatoes and red cabbage or, if you're in the mood, try the stew over a plate of golden fries....patat stoofvlees is a favorite snack!

This is a great dish to prepare in a Crock-Pot. Throw everything together in the morning, turn it on low and go on your merry way: when you come home, dinner will be ready! For this dish, I tend to use chuck pot roast, or a bottom round or rump roast: it's a cheaper cut of meat that will benefit greatly from this cooking method.

2 lbs of beef, cubed
1 tablespoon of butter
3 large onions, peeled and sliced
1 tablespoon of flour
1/2 beef bouillon cube, or homemade beef bouillon
4 cups of water
3 bay leaves
3 cloves, whole
4 juniper berries (optional)
8 pepper corns
3 tablespoons of apple cider vinegar or red wine

Melt the butter in a Dutch oven and quickly brown the cubed beef. Add the onions and stir in with the beef until the onions are translucent. Sprinkle the flour over the beef, crumble the bouillon cube and add with four coups of water to the pan. The meat has to be almost submerged. Add the bay leaves, cloves (I stick them in a piece of onion so I can find them again), juniper berries if you want and the pepper corns, then stir in the vinegar or the wine. Bring to a slow boil, then turn down the heat, cover and simmer for a good two hours.

Try a little piece of meat to see if it's tender to your liking. Remove the meat onto a plate, adjust the sauce with salt and pepper or a little vinegar if you like it more tangy and reduce slightly. Add the meat back in, stir to cover, and serve with mashed potatoes and red cabbage, or over a plate of rice.

To make it really Dutch, don't forget the "kuiltje" (pothole)
in your mashed potatoes for the gravy!


  1. Haché! It conjures up strong childhood memories. As a child I used to love it. Perhaps it was the exotic taste, so delicious compared to the regular Dutch food we ate like 'stamppot'.
    Thank you for posting it. It will be great to try making and eating it after so many years.
    Anke Davids

    1. Just found da recepe n the name
      My mom probably made this. She was born in Holland,best. Is the stampoot sausage spinach n mashed potatos? I love that my favorite. Never new what it was called

  2. Oh boy I am in heaven...now I can cook all those dishes mam used to make and I love!!!!

  3. I'm glad I found this site. As a child raised in the U.S. by a mother from NL, all these foods are bringing back some memories. She even taught me some of the recipes. But hachee is the one thing I look forward to in the winter.

  4. Poor this over french fries: Patatje stoofvlees...

  5. My great grandmother was Dutch but she married an American who wouldn't let her speak or cook anything Dutch, so I never got to know about that part of my heritage. I make this recipe often, and like to think that it's just like hers, had she been allowed to make it for me. This is delicious!

  6. This is Oh so lekker! Thank you for the recipe. Just like Mama used to make it!! But carmalize the onions in butter...almost 25 minutes!!! YUMMY! Great if your not feeling well!!!

  7. Dearest Nicole, I was in the mood for hachee- I haven't had it in years! I thought of you and your website and rushed over to have a look. This weekend hachee is going to happen! So glad you're still posting.


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