The Netherlands is not very famous for its stews, but we have a few very delicious ones to offer. This siepel hachee recipe from The Netherlands, which translates to onion stew, is delicious. It’s one of the many beef stew recipes that we have, and there are variations all over the country. I hope you will enjoy this Dutch hachee recipe.
History Onion Beef Stew in The Netherlands
This stew has been made in the East of The Netherlands for a long time. Siepelhachee is a Dutch onion stew from the province of Drenthe. The word ‘siepel’ means onion in quite a few local dialects in the Northern and Eastern part of The Netherlands. This stew is also made in the Groningen province, but the Groningers often add nutmeg, which isn’t added in this recipe. Besides the fact that siepel hachee is a very easy beef stew recipe.
Onions are one of the easiest products to grow in The Netherlands and are the base of many traditional Dutch autumn and winter dishes. We are also the biggest onion exporter in the world. Onions were first found in Iran and Afghanistan, later on in China and India. From India, the onion was brought to Greece and Egypt, and when the Romans occupied the continent of Europe, the use of onions became prevalent all over. I hope you enjoy this siepelhachee recipe from The Netherlands.
Dutch Siepel Hachee Recipe
Ingredients
- 750 gr. of beef on room temperature (I can recommend you to use meat that is a bit of a tougher cut and has more fat, as it needs to simmer for a few hours)
- 1 bottle of dark beer (+- 300 ml) at room temperature
- 5 large onions
- 50 gr. of butter
- +- 500 ml of warm water
- A splash of vinegar (or Dutch ‘appelstroop’: sort apple syrup)
- One slice of kruidkoek or ontbijtkoek (recipe for ontbijtkoek can be found here)
- 3 cloves
- 3 bay leaves
- 1 cube of beef bouillon
- pepper & salt
- Optional: Mustard, 350 grams of mushrooms
Good for around 4 people – 30 minutes preparation – 3 hours to cook
Instructions
1. Cut the meat into bite-sized pieces and roughly cut the onions.
2. Heat the butter in a Dutch oven or any other pan used for stews.
3. Add the meat into the butter and make sure it gets a brown colour before you follow the rest of the steps.
4. Add the beer to the meat first, then add the water.
5. Then, you will add the onions, cloves, bay leaves, bouillon cube, a splash of vinegar, pepper and salt. The meat needs to be just covered by the liquid. Bring this Dutch beef stew to a boil.
6. Then, you crumble and stir the slice of ontbijtkoek or kruidkoek into this old fashioned beef stew recipe.
7. Leave the beef and onion stew slowly simmer for around 3 hours.
Optional: You can add a bit of mustard and/or the mushrooms when it has been simmering for 2,5 hours.
I can recommend you eat this Dutch stew recipe with potato puree and some boiled/steamed sliced red cabbage. It’s one of those meals that will fill you up and keeps you warm.
If you don’t have time to make your own ‘ontbijtkoek’ or ‘kruidkoek’ and you’re not in The Netherlands, you can buy it from Amazon via the link below. However, it is costly to get outside the country.
See, I told you that this beef chunks recipe is easy. It’s one of my favourite Dutch meat recipes to make. It’s a traditional beef stew recipe and one that you will want to make more often.
Handy tools to use for this siepel hachee recipe
I hope you enjoyed making this siepel hachee recipe and that your tastebuds will be happy.
Don’t forget to share your photos of this stewed beef recipe you’ve created with me on Instagram @visitingthedutchcountryside and Facebook @visitingthedutchcountryside so that I can share your works of art.
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Although I would love to claim that this delicious Dutch siepel hachee beef stew recipe is from my family, it is not. The credits for this recipe go to Mark Rademaker.
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