Traditional Dutch Hutspot with Hachee Recipe

Introduction

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!

Ingredients

• 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

Instructions

1. In a large bowl, season the beef with salt and pepper, then dust with flour.
2. 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.
3. 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.
4. Add the beef broth, red wine vinegar, brown sugar, tomato paste, and thyme. Stir to combine and bring to a simmer.
5. 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.
6. 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.
7. 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.
8. 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.