Hachee Dutch Onion and Clove Beef Stew
Beef slowly cooked in a mountain of sweet onions, bay, cloves and vinegar until it falls apart, with potatoes.
- Time3 hr
- LevelEasy
- Costabout £2.78 a head
- Oven150°C (130°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat half the oil in a large heavy casserole over a high heat. Brown the beef in two batches, 5 minutes each, until deep brown. Lift out and set aside.
10 min - 2
Add the rest of the oil and the onions with a pinch of salt. Cook over a medium heat for 20 minutes, stirring, until soft and golden.
20 min - 3
Stir in the vinegar and sugar, scraping up the brown bits. Return the beef with any juices and add the cloves, bay, nutmeg and stock.
- 4
Cover and cook very gently on the hob, or in the oven at 150°C (130°C fan), for 2 hours until the meat is tender and the onions have melted into the sauce.
120 min - 5
Boil the potatoes in salted water for 20 minutes until tender, then drain.
20 min - 6
Mix the cornflour with the water, stir into the stew and simmer for 3 minutes until glossy. Take out the cloves and bay, taste for salt and vinegar, scatter with parsley and serve with the potatoes.
3 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.