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The Hirshon Dutch Beef Stew - Hachée

The Hirshon Dutch Beef Stew – Hachée

  • Total Time: 0 hours


Units Scale
  • 1/4 lb. salt pork (preferred) or bacon, finely chopped
  • 1 tbsp. butter
  • 2 lbs. beef chuck, cubed
  • 2 lbs. onions, halved lengthwise and thinly sliced (except root end of one)
  • 3 tbsp. all-purpose flour
  • 1 1/2 tbsp. molasses
  • 1/2 tbsp. Maggi Seasoning (or for traditional, use molasses)
  • 2 tsp. coarse salt
  • 1 tsp. freshly ground black pepper
  • 1/2 tsp. ground nutmeg
  • 3 cloves stuck into the root end of one of the chopped onions
  • 3 bay leaves
  • 4 juniper berries
  • 12 oz. / 355 mL amber or brown ale (nothing hoppy)
  • 2 lbs. firm-fleshed apples, peeled, cored and cut into wedges approximately 1/2-inch thick
  • 4 cups low-sodium or homemade chicken stock
  • 3 tbsp. apple cider vinegar
  • Minced fresh parsley


  1. In a Dutch oven or other heavy pot, brown salt pork or bacon over medium-high heat, stirring frequently, until fat has rendered and the meat is crispy, about four minutes.
  2. Scoop the meat out and reserve. Working in batches, brown the beef in the accumulated salt pork fat. As your beef browns, scoop it out and set it aside.
  3. Once you have browned all of your beef, add the butter. Once the butter has melted, add the onions and reduce your heat to medium. Brown the onions (except the piece with the cloves stuck in it) until mostly caramelized and reduced in volume by about two-thirds; this should take between 15 and 20 minutes, and you should stir them regularly.
  4. When onions are brown, add beef and bacon back to the pot. Add flour, and stir to coat pot contents thoroughly. Add molasses, salt, pepper, cloves, juniper berries and nutmeg, stir again. Add the bay leaves.
  5. Add the beer to the pot, scraping the bottom of the pot as you do to scrape up any browned bits. Add the apples, and then the chicken stock.
  6. Reduce heat to medium low, and simmer, uncovered, for two and a half to three hours, until sauce is has thickened and meat is tender. Remove onion piece with cloves before serving.
  7. Add apple cider vinegar and stir. Taste, adjusting seasonings as needed. Garnish with chopped parsley and serve immediately. Serve hachee over mashed or boiled potatoes, buttered egg noodles, or steamed or boiled and buttered red cabbage plus some bread on the side to mop up all that delicious gravy!
  • Prep Time: 0 hours
  • Cook Time: 0 hours