Belgian
👍 Beginner Friendly
35 mineasy
BelgianLunch
Recipe Story
origins & traditionsGentse Hutspot is a traditional Belgian comfort dish originating from Ghent, featuring succulent chunks of beef braised with carrots, potatoes, and onions in a rich, flavorful broth. This rustic one-pot meal showcases the Belgian tradition of slow-cooked stews that transform simple ingredients into deeply satisfying fare. The vegetables break down during cooking to create a thick, hearty consistency that pairs beautifully with crusty bread. Unlike the heavier carbonnade or stoofvlees, this hutspot offers a lighter yet equally comforting alternative that highlights the natural sweetness of root vegetables complemented by savory beef. Traditional Belgian households have been making variations of this dish for generations, with each family adding their own special touch through herbs and seasonings.
Instructions
step by step0/14 done
Cut the beef into 2-inch cubes and season generously with salt and black pepper.
Heat olive oil in a large Dutch oven over medium-high heat.
Brown the beef cubes on all sides, working in batches to avoid overcrowding, about 8 minutes total. Remove and set aside.
In the same pot, add diced onions and sauté until softened, about 5 minutes.
Add minced garlic and cook for 1 minute until fragrant.
Return the beef to the pot and add bay leaves, thyme, and paprika.
Pour in enough water to just cover the meat, about 4 cups. Bring to a boil.
Reduce heat to low, cover, and simmer for 1 hour.
Add quartered potatoes and large carrot chunks to the pot.
Continue simmering covered for another 45 minutes until vegetables are tender and beef is falling apart.
Add chopped celery in the last 15 minutes of cooking.
Remove bay leaves and adjust seasoning with salt and pepper.
The stew should be thick; if too thin, simmer uncovered for 10 minutes to reduce.
Garnish with fresh parsley before serving.
Gentse Hutspot met Rundsvlees
4.7 (126)
A hearty Ghent-style beef and vegetable stew that combines tender beef with root vegetables, slowly simmered into a comforting one-pot meal perfect for any day of the week.
medium
2h 20m
6 servings
Ingredients
0 of 13 checked
Main Ingredients
- 1200 grams beef-steak, cut into 2-inch cubes
- 4 pieces potatoes, peeled and quartered
- 4 pieces carrots, peeled and cut into large chunks
- 2 pieces onions, diced
- 3 stalks celery, chopped
Aromatics
- 4 cloves garlic, minced
- 2 pieces bay-leaves
Seasonings
- 2 teaspoons thyme, dried
- 1 teaspoons paprika
- 1 teaspoons black-pepper, freshly ground
- 2 teaspoons salt
Cooking Base
- 3 tablespoons olive-oil
Garnish
- 3 tablespoons parsley, fresh, chopped (optional)
Chef Tips
expert advice•For deeper flavor, brown the meat in batches without overcrowding the pan - this creates a fond that adds richness to the stew.
•You can add a tablespoon of tomato paste when sautéing the onions for extra depth.
•Some Belgian cooks add a splash of beer for authenticity.
•The vegetables should be cut into large chunks so they hold their shape during the long cooking time.
•This dish tastes even better the next day as flavors meld together.
•Serve with thick slices of crusty Belgian bread or boiled potatoes on the side.
•For a twist, stir in a spoonful of mustard just before serving.
