Traditional Dutch Hutspot with Hachee Recipe
Nothing beats the comfort of a hearty stew, especially when the weather is chilly outside. Today, I’m excited to share with you a recipe that’s close to my heart: Traditional Dutch Hutspot with Hachee. This dish has been a staple in Dutch cuisine for centuries, and it’s not hard to see why. The combination of sweet potatoes, carrots, and onions creates a wonderfully rich flavor profile, while the hachee (a type of beef stew) adds a savory note. Plus, this recipe is easy to make, so you can whip it up for a weeknight dinner or a cozy weekend meal with friends. So let’s get started!
- 1 1/2 pounds beef chuck roast, cut into 2-inch pieces
- 3 tablespoons all-purpose flour
- 1/4 cup vegetable oil, divided
- 2 cups chopped onions
- 3 cloves garlic, minced
- 1 cup beef broth
- 1/4 cup red wine vinegar
- 2 tablespoons brown sugar
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 4 large carrots, peeled and sliced
- 2 pounds sweet potatoes, peeled and cut into chunks
- 4 tablespoons butter
- 1/2 cup milk
- In a large bowl, season the beef with salt and pepper, then dust with flour.
- In a Dutch oven or large pot, heat 2 tablespoons of oil over medium-high heat. Add the beef and cook until browned on all sides, stirring occasionally, for about 8 to 10 minutes. Transfer the beef to a plate and set aside.
- Add the remaining oil to the pot and reduce the heat to medium. Add the onions and garlic and cook, stirring occasionally, until softened for about 5 to 7 minutes.
- Add the beef broth, red wine vinegar, brown sugar, tomato paste, and thyme. Stir to combine and bring to a simmer.
- Return the beef to the pot and season with more salt and pepper, if needed. Cover and simmer, stirring occasionally, for 1 1/2 hours.
- Add the carrots and sweet potatoes to the pot and continue to cook, uncovered, until the vegetables are tender, and the beef is fork-tender for about 30 to 40 minutes.
- When the beef and vegetables are cooked, remove the pot from the heat. Mash the vegetables with a potato masher or fork. Add the butter and milk, season with salt and pepper, and stir until smooth.
- Divide the hutspot into bowls, top with the hachee, and garnish with fresh parsley or chopped chives. Serve hot with a slice of crusty bread.
Tips and Tricks
- If you’re short on time, you can use a store-bought beef stock instead of making your own. Just make sure to use a low-sodium variety, so you can control the seasoning.
- You can make the hachee ahead of time and freeze it for up to 3 months. When you’re ready to eat, simply thaw it in the fridge overnight and reheat it on the stovetop or in the microwave.
- If you prefer a smoother texture, you can blend the hachee in a blender or food processor until it’s silky and smooth. However, I love the chunky texture, so I skip this step.
- You can add more vegetables to the hutspot if you like. Some traditional options include parsnips, turnips, and cabbage.