Haschee is a hearty Swiss-German stew that’s perfect for cozy dinners and family gatherings. Traditionally made with tender beef, onions, and a rich gravy, this dish brings warmth and comfort to any table. Its rustic flavors and simple ingredients make it a timeless favorite across generations.
We love how versatile Haschee is—whether served over buttery mashed potatoes, egg noodles, or crusty bread, it never fails to satisfy. This recipe captures the authentic taste while keeping the preparation straightforward, so you can enjoy a classic Swiss meal without any fuss. Let’s dive into making this delicious Haschee that’s sure to become a staple in your kitchen.
Haschee Recipe Ingredients
To create an authentic Haschee, we use a carefully selected combination of ingredients that build a rich and comforting flavor. Each category of ingredients plays a crucial role in crafting the stew’s signature taste and texture.
Meat and Protein
Our Haschee recipe centers on tender, slow-cooked beef to ensure a hearty and satisfying base.
- 1 pound beef stew meat (preferably chuck or shoulder), cut into small cubes
- 2 tablespoons butter or oil for browning
Vegetables and Aromatics
Onions and other aromatics bring depth and character to the stew while balancing the richness of the meat.
- 2 large yellow onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon tomato paste (adds subtle sweetness and color)
Spices and Seasonings
The delicate blend of spices ensures the gravy carries traditional flavors without overpowering the natural meat taste.
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon paprika (for warmth and color)
- 1 teaspoon dried thyme or rosemary (optional for extra aroma)
Additional Ingredients
These elements enhance the gravy’s smooth consistency and the overall harmony of the dish.
| Ingredient | Purpose | Amount |
|---|---|---|
| Beef broth or stock | Forms the rich flavorful base | 2 cups |
| Red wine | Adds depth and slight acidity | ½ cup (optional) |
| Flour | Thickens the gravy | 2 tablespoons |
| Bay leaf | Infuses subtle herbal notes | 1 leaf |
With these ingredients ready, we guarantee each bite of our Haschee will deliver the traditional Swiss-German comfort and taste that this dish is loved for.
Equipment Needed
To prepare an authentic Haschee, having the right equipment ensures smooth cooking and perfect results. Here is the essential list of tools we recommend for this traditional Swiss-German stew:
- Heavy-bottomed pot or Dutch oven
Use a large, sturdy pot with a tight-fitting lid for even heat distribution during slow cooking. This will develop the rich, tender beef and meld flavors perfectly.
- Sharp chef’s knife
A sharp knife is crucial for finely chopping onions and garlic, which form the flavor base of our Haschee.
- Cutting board
Choose a stable cutting surface for prepping all ingredients safely and efficiently.
- Measuring spoons and cups
Precise measurements of spices, flour, and liquids like broth and red wine keep the balance of flavors consistent.
- Wooden spoon or heatproof spatula
For stirring the meat, vegetables, and gravy without scratching your pot.
- Small bowl
To mix the flour with a little water or broth before adding it to thicken the gravy smoothly.
- Ladle
For serving the finished stew neatly over your choice of sides like mashed potatoes or egg noodles.
| Equipment | Purpose |
|---|---|
| Heavy-bottomed pot/Dutch oven | Slow cooking & even heat |
| Sharp chef’s knife | Finely chopping onions & garlic |
| Cutting board | Safe, efficient ingredient prep |
| Measuring spoons & cups | Accurate seasoning & liquid measurement |
| Wooden spoon/Heatproof spatula | Stirring & mixing |
| Small bowl | Preparing flour slurry/gravy thickener |
| Ladle | Serving the finished Haschee |
Using this carefully selected equipment will support us in achieving the deep flavor and tender texture that define a classic Haschee Recipe. Let’s gather these tools before diving into our step-by-step cooking process.
Preparation
To make an authentic Haschee, precise preparation of each component is essential. Let’s break down the key tasks to ensure our stew has perfect texture and flavor.
Preparing the Meat
Start by selecting tender beef with some marbling for richness. We recommend beef chuck or shoulder.
- Trim any excess fat or silver skin from the meat.
- Cut the beef into small 1-inch cubes to help them cook evenly and absorb the flavors.
- Pat the cubes dry with paper towels to ensure a good sear later.
- Season the beef cubes lightly with salt and pepper before cooking.
This careful prep creates a rich base for the hearty Haschee.
Chopping Vegetables
The vegetables give depth and sweetness to our stew, so let’s prep them properly.
- Onions: Peel and finely chop 2 medium onions for a smooth texture and balanced flavor.
- Garlic: Mince 2 cloves of garlic to release its aromatic oils.
- Optional: Prepare 1 tablespoon of tomato paste by measuring it out for a rich, subtle tang.
| Vegetable | Prep Details | Quantity |
|---|---|---|
| Onion | Peel and finely chop | 2 medium |
| Garlic | Peel and mince | 2 cloves |
| Tomato Paste | Measure | 1 tablespoon |
Measuring Spices and Liquids
Precise mixing enhances the authentic character of our Haschee stew.
- Salt – 1 teaspoon
- Black Pepper – 1/2 teaspoon
- Paprika – 1 teaspoon for smoky warmth
- Optional herbs like a pinch of thyme or bay leaf can be added for complexity.
- Flour – 1 tablespoon to thicken the gravy, mixed with a small amount of cold beef broth before adding to the pot.
- Beef Broth – 2 cups, preferably low sodium to control saltiness.
- Red Wine – 1/2 cup to deepen flavor profiles and tenderize the meat.
| Ingredient | Measurement | Purpose |
|---|---|---|
| Salt | 1 teaspoon | Flavor enhancement |
| Black Pepper | 1/2 teaspoon | Mild heat and aroma |
| Paprika | 1 teaspoon | Smoky depth |
| Flour | 1 tablespoon | Gravy thickener |
| Beef Broth | 2 cups | Liquid base |
| Red Wine | 1/2 cup | Flavor enhancer and tenderizer |
“Measuring our spices and liquids accurately ensures a perfectly balanced, savory Haschee every time.”
With these preparations completed, we’re ready to start cooking and develop that signature rich and comforting flavor of our traditional Swiss-German stew.
Cooking Instructions
Follow these steps closely to build the rich, authentic flavor and tender texture that define Haschee. We will guide you through each phase of the cooking process to ensure your stew turns out perfectly.
Browning the Meat
- Heat 2 tablespoons of oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
- Pat the beef cubes dry with paper towels to ensure a good sear.
- Add the beef cubes in a single layer without overcrowding the pot.
- Brown the meat evenly on all sides, about 4-5 minutes per batch.
- Use a slotted spoon to transfer browned meat to a plate.
- Repeat until all meat is browned.
- Browning the Meat seals in juices and develops a deep, savory flavor foundation for the stew.
Sautéing the Vegetables
- Reduce heat to medium.
- Add 1 finely chopped onion and 2 minced garlic cloves to the pot.
- Sauté, stirring regularly, until onions are translucent and golden, about 5-7 minutes.
- Stir in 1 tablespoon tomato paste and cook for an additional 2 minutes to caramelize and intensify flavor.
- This step releases the sweetness of the onions and deepens the stew’s aroma.
Combining Ingredients
- Return the browned beef to the pot.
- Sprinkle 2 tablespoons flour over the mixture and stir well to coat the meat and vegetables evenly.
- Gradually pour in 2 cups beef broth and 1/2 cup red wine, stirring continuously to avoid lumps.
- Add 1 bay leaf, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika.
- Mix until the sauce thickens slightly and ingredients are well combined.
| Ingredient | Quantity | Purpose |
|---|---|---|
| Flour | 2 tablespoons | Thickens the gravy |
| Beef broth | 2 cups | Adds richness and depth |
| Red wine | 1/2 cup | Enhances complexity |
| Bay leaf | 1 leaf | Infuses subtle herbal notes |
| Salt | 1 teaspoon | Balances flavors |
| Black pepper | 1/2 teaspoon | Adds mild heat |
| Paprika | 1/2 teaspoon | Brings warmth and color |
Simmering the Haschee
- Cover the pot with the lid slightly ajar.
- Reduce heat to low and let the Haschee gently simmer for 1.5 to 2 hours.
- Stir occasionally to prevent sticking.
- The slow simmer allows the beef to become tender and the flavors to meld into a harmonious, comforting stew.
- Remove the bay leaf before serving.
- Taste and adjust seasoning with salt or pepper as needed.
We recommend serving Haschee piping hot alongside creamy mashed potatoes, buttered egg noodles, or crusty bread to soak up the luscious gravy.
Serving Suggestions
To enjoy Haschee at its finest, pairing it with the right sides and garnishes elevates the flavors and creates a truly comforting meal. Here are some classic and creative ways to serve this hearty Swiss-German stew.
Traditional Accompaniments
Haschee pairs perfectly with several traditional side dishes that soak up its rich gravy and complement its tender beef.
- Mashed Potatoes
Creamy mashed potatoes provide a smooth and buttery base that balances the savory meat and thick sauce beautifully. We recommend using Yukon Gold potatoes for a naturally buttery texture.
- Buttered Egg Noodles
Soft egg noodles tossed in butter enhance the stew’s rustic appeal. The noodles’ slight chewiness contrasts nicely with the tender beef pieces.
- Crusty Bread
A fresh, crusty bread such as a baguette or sourdough is ideal for mopping up every last drop of the luscious gravy, adding texture and satisfying the appetite.
| Side Dish | Texture & Flavor Notes | Why It Works |
|---|---|---|
| Mashed Potatoes | Smooth, creamy, buttery | Balances richness |
| Buttered Egg Noodles | Soft, slightly chewy | Adds rustic texture |
| Crusty Bread | Crunchy exterior, tender interior | Perfect gravy mop |
Garnishing Tips
The finishing touches to our Haschee recipe add color, aroma, and subtle flavor layers to the dish.
- Fresh Parsley or Chives
Sprinkle finely chopped fresh parsley or chives on top. Their bright green color contrasts beautifully with the deep brown stew and adds a fresh herbal note.
- A Dollop of Sour Cream
Adding a small spoonful of sour cream to each serving introduces a creamy tang that cuts through the rich meat sauce, making every bite balanced.
- Cracked Black Pepper
A final crack of black pepper right before serving enhances the flavor complexity and adds a gentle heat that awakens the palate.
- Optional Paprika Dusting
Lightly dust the surface with sweet paprika to reinforce the underlying smoky notes within the gravy and provide an inviting visual warmth.
“Garnishing is the last opportunity to add personality and flair to your Haschee — never skip it!”
By combining these traditional sides and thoughtful garnishing, we ensure every helping of Haschee is hearty, flavorful, and visually appealing.
Storage and Make-Ahead Tips
To maximize the convenience and flavor of our Haschee recipe, proper storage and make-ahead techniques are essential. Here’s how we can keep it fresh or prepare it in advance without losing its rich taste and texture.
Refrigerating Haschee
- Allow the Haschee to cool to room temperature after cooking.
- Transfer the stew to an airtight container.
- Store in the refrigerator for up to 3 to 4 days.
- When reheating, warm it gently over low heat or in the microwave to preserve the tenderness of the beef and consistency of the gravy.
Freezing Haschee
If we want to save Haschee for longer:
- Ensure the stew has completely cooled.
- Portion the Haschee into freezer-safe containers or heavy-duty freezer bags, leaving space for expansion.
- Label with the date to monitor freshness.
- Store in the freezer for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
- Reheat on the stovetop over medium heat, adding a splash of beef broth or water if the gravy has thickened too much.
| Storage Method | Container Type | Storage Duration | Reheating Tips |
|---|---|---|---|
| Refrigerator | Airtight container | 3 to 4 days | Heat gently over low heat or microwave |
| Freezer | Freezer-safe container | Up to 3 months | Thaw overnight, reheat on stovetop |
Make-Ahead Preparation
- Prepare Haschee a day in advance to allow the flavors to meld and intensify overnight in the refrigerator.
- For best results, reheat slowly and stir occasionally to maintain a smooth gravy.
- When serving, freshen the dish with a sprinkle of chopped parsley or a light dusting of paprika for vibrant color.
Tips for Maintaining Quality
- Avoid reheating multiple times as this can dry out the beef and dull the flavors.
- If gravy thickens excessively after storage, thin it by stirring in warm beef broth gradually until the desired consistency is restored.
- Store side dishes like mashed potatoes or egg noodles separately to retain freshness and texture.
By following these Storage and Make-Ahead Tips, we can enjoy the deep, comforting flavors of our Haschee anytime with minimal effort and maximum taste.
Conclusion
Haschee is more than just a stew—it’s a comforting experience that brings warmth and tradition to our tables. With its rich flavors and tender beef, it’s a dish that invites us to slow down and savor every bite. Whether we’re cooking for family or simply enjoying a cozy night in, Haschee offers a satisfying meal that’s both hearty and versatile.
By mastering this recipe and following the tips for preparation and storage, we can easily make Haschee a go-to comfort food. It’s a wonderful way to celebrate Swiss-German cuisine while creating lasting memories around the dinner table. Let’s keep this delicious tradition alive in our kitchens and enjoy the rich, comforting taste of Haschee anytime we crave it.
Frequently Asked Questions
What is Haschee?
Haschee is a traditional Swiss-German stew made with tender beef, onions, and rich gravy. It’s a hearty and comforting dish often enjoyed during cozy dinners and family gatherings.
What ingredients are needed to make Haschee?
Key ingredients include tender beef (chuck or shoulder), onions, garlic, tomato paste, beef broth, red wine, flour, and spices like salt, pepper, and paprika, with optional herbs and a bay leaf for added flavor.
What equipment do I need to cook Haschee?
You’ll need a heavy-bottomed pot or Dutch oven, a sharp chef’s knife, cutting board, measuring spoons and cups, wooden spoon or heatproof spatula, a small bowl for flour, and a ladle for serving.
How long does it take to cook Haschee?
After browning the beef and sautéing vegetables, the stew should simmer gently for 1.5 to 2 hours to develop deep flavors and tenderize the meat.
What are the best side dishes for Haschee?
Haschee pairs well with creamy mashed potatoes, buttered egg noodles, or crusty bread, which help soak up the flavorful gravy.
Can I prepare Haschee ahead of time?
Yes, making Haschee a day in advance can enhance its flavors. It stores well in the fridge for 3-4 days or can be frozen for up to 3 months.
How should I store leftover Haschee?
Store leftover Haschee in an airtight container in the refrigerator for up to 4 days or freeze it in a suitable container for up to 3 months. Reheat gently for best results.
Can I garnish Haschee?
Yes, garnish with fresh parsley or chives for color, a dollop of sour cream for tang, cracked black pepper for extra aroma, or a sprinkle of paprika for visual appeal.
Is red wine necessary for Haschee?
Red wine adds depth and richness but can be substituted with extra beef broth if preferred. It’s a traditional ingredient that enhances the stew’s flavor.
What type of beef is best for Haschee?
Use tender cuts like chuck or shoulder, cut into small cubes and trimmed of excess fat, to ensure a tender and flavorful stew.