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Hollandse hachee (Dutch Stew)

A hearty Dutch stew, perfect for a cold winter’s day!


4 large onions
2 kilo of stewing beef
1 stock cube
2 cooking apples
1 tin of tomato puree
10 cloves
4 bay leaves
3 juniper berries
2 tsp rosemary
2 tsp thyme
Salt and pepper
500 ml of water


Cut the meat into cubes. Next, heat a generous knob of butter in a large frying pan and brown the meat on all sides. Meanwhile, cut the onions into rings and add them to the meat. Add the remaining ingredients, cover the pan with a lid and leave to simmer on a low heat for 2 to 3 hours or until tender. Once the meat starts to falls apart, your stew is ready.

One comment on “Hollandse hachee (Dutch Stew)

  1. Carla ten Cate)Prijs

    Bij ons thuis werd de hachée (of uiensaus of mannetjes pap) met schapenvlees gemaakt.

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