Hachée

Dutch hachee with red cabbage
Type	Stew
Place of origin	Netherlands
Main ingredients	Meat, fish or poultry; vegetables
Cookbook: Hachée

Hachée (Dutch pronunciation: [ɦɑˈɕeː] ^ⓘ)^[1] is a traditional Dutch stew based on diced meat, fish or poultry, and vegetables. Hachee, based on beef, onions, apple butter, breakfast bread, and acid (usually vinegar or wine), is a typical example of traditional Dutch cuisine. Clove and bay leaves are added to the thick gravy. It is usually served with potatoes.

The word hachée in French means chopped or ground, being the past participle of the verb hacher -- to chop or grind. Hachées have been described in Medieval buffets, although the exact recipe usually is not described. The stew probably has its origin in the reuse of meat cooked in a Dutch oven together with vegetables that happened to be available. Wine or vinegar were added to make the meat more tender.^[2]

• List of stews
• Flemish stew
• Sauerbraten