Best 7 Dutch Hache Stewed Meat Recipes
Dutch Hache Stewed Meat, a traditional Dutch dish, is a flavorful and hearty stew that is perfect for a cozy meal. Originating from the Netherlands, it is also known as "Stoofvlees" in Flemish and is enjoyed all over the world. Made with tender pieces of stewing beef or pork, simmered in a rich sauce of onions, tomatoes, and a variety of spices, this dish offers a delicious blend of flavors. Typically served with potatoes, mashed or boiled, and a side of vegetables, Dutch Hache Stewed Meat is sure to become a favorite in any kitchen.
Let's cook with our recipes!
HACHEE (DUTCH BEEF STEW)
Serve this tender Dutch hachee with potatoes and vegetables.
Provided by Anonymous
Categories World Cuisine Recipes European Dutch
Time 1h40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon oil in a pot over medium-high heat and cook beef stew meat until browned on all sides, 5 to 10 minutes. Season with salt and pepper. Pour in water, bring to a boil, reduce heat, over, and simmer over low heat for 45 minutes.
- Heat 1 tablespoon oil in a skillet and cook onions over medium-low heat until they are very soft and are starting to caramelize, about 10 minutes. Add sauteed onions and uncooked onions to the pot with the meat and simmer for 45 more minutes. Season with beef bouillon.
- When meat is cooked through, season with vinegar, sugar, and curry powder. Remove 1 tablespoon of liquid and stir together with potato starch in a small bowl to make a slurry. Add slurry back to the stew to thicken. Cook for 1 to 2 more minutes.
Nutrition Facts : Calories 384.1 calories, Carbohydrate 24.8 g, Cholesterol 62.6 mg, Fat 22.5 g, Fiber 4.2 g, Protein 21.2 g, SaturatedFat 7.3 g, Sodium 248.2 mg, Sugar 10.8 g
DUTCH OVEN BEEF STEW
This hearty Dutch oven beef stew loaded with vegetables is so simple--sear the beef, add the remaining ingredients, and simmer until tender.
Provided by Baildon
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h5m
Yield 8
Number Of Ingredients 14
Steps:
- Stir flour, paprika, salt, and pepper together in a medium bowl. Add beef and toss until coated with flour mixture.
- Heat oil in a cast iron Dutch oven or large pot over medium-high heat. Add beef and sear until well browned, 2 to 3 minutes per side. Stir in broth, potatoes, mushrooms, carrots, onion, celery, Worcestershire sauce, garlic, and bay leaves and cover.
- Reduce heat to low, and simmer, stirring occasionally, until meat and vegetables are tender, about 2 1/2 hours.
Nutrition Facts : Calories 383.3 calories, Carbohydrate 28 g, Cholesterol 62.6 mg, Fat 19.4 g, Fiber 3.8 g, Protein 23.9 g, SaturatedFat 6.8 g, Sodium 517 mg, Sugar 3.4 g
DUTCH HACHE - STEWED MEAT
ZWT 6. Comfort food. This recipe is supposed to be a typical dutch meal. I got it from nlplanet.com and adapted it. You can use stew meat or any cut of beef, since it is stewed. It sometimes takes an hour and a half for the meat to be really tender. In that case, I add about 1/3 to 1/2 cup more beef broth at the beginning so that it doesn't dry out. I like to use chuck for this. If you use a better cut of beef, it will be ready in 45 minutes.
Provided by Pesto lover
Categories Stew
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Brown the onions in the butter or oil.
- Add flour, mix well and cook 1 minute.
- Add beef broth and bring to a boil.
- Add all other ingredients.
- Lower heat to simmer and cook for at least one hour or until meat is tender.
- Adjust seasoning if necessary. You may want more salt.
- Serve over mashed potatoes, with cooked cabbage on the side.
SIMPLE SWISS STEAK IN A DUTCH OVEN
All these years I've thought Swiss steak was from Switzerland! It's not. Swiss is the treatment of the steak. It's the process of rolling or pounding the tough cut to make it tender. I've kept the "Swissing" technique and added my own flavors. It's pretty simple. The hardest part is cutting the veggies. You can't beat a long braise to make meat--cut-with-a-fork tender. Feel free to add your own twist! Serve it over egg noodles and with a crusty loaf of bread.
Provided by FrackFamily5 CA->CT
Time 2h35m
Yield 8
Number Of Ingredients 12
Steps:
- Cut London broil into 2-inch cubes and spread out on a cutting board. Combine flour, seasoned salt, and 1/2 teaspoon pepper in a small bowl; sprinkle over meat. Toss to coat.
- Place a sheet of plastic wrap over the steak and gently, but firmly, pound the steak with a mallet or the back of a soup ladle.
- Heat oil in a large Dutch oven or pot over medium-high heat. Cook and stir meat until browned, about 10 minutes. Season with salt and pepper. Add diced tomatoes with juice, beef stock, celery, onions, carrots, and bell pepper. Mix well and bring to a boil.
- Cover and reduce heat to low. Simmer, covered, for 1 hour, stirring occasionally. Crack the lid of the pot about 1/2 inch to let the steam escape. Continue to simmer until beef is tender, about 1 hour more.
Nutrition Facts : Calories 332.7 calories, Carbohydrate 14.9 g, Cholesterol 102 mg, Fat 9.4 g, Fiber 2.6 g, Protein 43.8 g, SaturatedFat 2.5 g, Sodium 308.3 mg, Sugar 5.3 g
STEW MEAT
I got this recipe from my Mom. Now all my siblings and I use this recipe when we want something easy and delicious. The meat comes out melt-in-your-mouth tender cooked in its own gravy.
Provided by Harried Mom
Categories Stew
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Mix together french onion and cream of mushroom soups in a 2 1/2 qt casserole dish.
- Add stew meat raw, making sure that all the meat is covered by the soup (it browns and cooks in the oven with the soups).
- Cover and place in 350 degree oven for 3 hours.
- Serve over steamed rice or noodles with a salad.
- This recipe doubles or triples easily (just add one can of either soup per extra pound of meat).
- I usually make extra and freeze it for another night.
Nutrition Facts : Calories 247.9, Fat 10.7, SaturatedFat 3.4, Cholesterol 72.6, Sodium 1230.5, Carbohydrate 10.8, Fiber 0.6, Sugar 3.4, Protein 28.4
STEW MEAT
I got this recipe from my Mom. Now all my siblings and I use this recipe when we want something easy and delicious. The meat comes out melt-in-your-mouth tender cooked in its own gravy.
Provided by Harried Mom
Categories Stew
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Mix together french onion and cream of mushroom soups in a 2 1/2 qt casserole dish.
- Add stew meat raw, making sure that all the meat is covered by the soup (it browns and cooks in the oven with the soups).
- Cover and place in 350 degree oven for 3 hours.
- Serve over steamed rice or noodles with a salad.
- This recipe doubles or triples easily (just add one can of either soup per extra pound of meat).
- I usually make extra and freeze it for another night.
Nutrition Facts : Calories 247.9, Fat 10.7, SaturatedFat 3.4, Cholesterol 72.6, Sodium 1230.5, Carbohydrate 10.8, Fiber 0.6, Sugar 3.4, Protein 28.4
DAD'S STEW MEAT
This is the easiest, tastiest, "get better soon" or comfort stew that you will ever make As the title suggests, I stole this one from my Dad. These were his tips for me a long time ago: 1. Cut the tomatoes so that any skin you get is bite size or smaller (the rest will dissolve) 2. Cut the meat bite size or smaller, it will be easier to eat (my sister was picky, actually, but whatever works) ALSO, I have made this plenty of times w/o meat at all. We called it "Fried tomatoes" when we were growing up, but it's really a simple, fresh tomato soup.
Provided by sarsalam
Categories Stew
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- In medium sauce pan, heat oil to low/medium heat, saute onion.
- Dice the tomatoes just small enough the skin is bite size.
- Cut meat into bite size or smaller pieces, removing fat if needed.
- When onions are translucent, add meat (if desired) and cover with lid.
- If you added meat, raise temp to medium and cook until the meat is done. Add diced tomatoes, cover and bring to a boil.
- Reduce to simmer and cook until tomatoes have dissolved (~20min), stirring occasionally.
- Add salt to taste, cook additional 3min and serve with french bread.
Nutrition Facts : Calories 91.3, Fat 5, SaturatedFat 0.7, Sodium 11.8, Carbohydrate 11.4, Fiber 3.1, Sugar 7, Protein 2.2
Tips:
- Sear the beef in batches to prevent overcrowding the pan and ensure even browning.
- Use a Dutch oven or heavy-bottomed pot with a tight-fitting lid to retain moisture and create a flavorful stew.
- Brown the onions and garlic before adding the beef to enhance their flavor and add depth to the stew.
- Add a variety of vegetables, such as carrots, celery, and potatoes, to create a hearty and nutritious stew.
- Use a combination of beef broth and red wine to create a rich and flavorful broth.
- Season the stew with salt, pepper, and herbs, such as thyme and bay leaves, to taste.
- Simmer the stew for at least 1 hour, or until the beef is tender and the vegetables are cooked through.
- Serve the stew over mashed potatoes, rice, or noodles and garnish with fresh parsley or chives.
Conclusion:
Dutch Hache, also known as Stewed Meat, is a classic comfort food that is easy to make and packed with flavor. By following these tips, you can create a delicious and hearty stew that will warm you up on a cold day. So next time you're looking for a simple yet satisfying meal, give Dutch Hache a try. You won't be disappointed!
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