Hachée (Dutch pronunciation: [ɦɑˈʃeɪ][1]) is a traditional Dutch stew based on diced meat, fish or bird, and vegetables. Hachee based on beef, onions and acid (usually vinegar or wine) is a typical example of traditional Dutch cuisine and particularly of Brabantish cuisine. Clove and bay leaves are added to the thick gravy. It is usually served with red cabbage, apples, apple sauce, potatoes, hutspot or rice.
The word hachee has its origins in the French word for "chopping": hacher. Hachees have been described in Medieval buffets, although the exact recipe usually isn't 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. Acidic fluids such as wine or vinegar were added to make the meat more tender.[2]