Entree: Belgium – Flanders – Hutsepot (Hearty Flemish meat-and-vegetable stew of mixed beef and pork slowly cooked with root vegetables and cabbage)
Serving Size: 4
Approximate Time
Prep
30 min
Cook
1 hr 45 min
Total
2 hrs 15 min
Ingredients
- 1 lb (454 g) beef chuck or brisket, trimmed and cut into 1–1.5 inch (2.5–4 cm) chunks
- 1 lb (454 g) pork shoulder, cut into 1–1.5 inch (2.5–4 cm) chunks
- 8 oz (225 g) smoked bacon, roughly chopped
- 2 pork sausages, approx. 6 oz (170 g) each, sliced into large pieces
- 2 tbsp (30 ml) vegetable oil or butter
- 1 large onion, sliced, approx. 8 oz (225 g)
- 3 cloves garlic, minced, approx. 9 g
- 4 cups (950 ml) beef broth
- 1 cup (240 ml) dry white wine or additional broth (optional)
- 2 bay leaves
- 4 medium potatoes, peeled and halved, about 1.5 lb (680 g)
- 3 medium carrots, peeled and cut into 1-inch (2.5 cm) pieces, approx. 8 oz (225 g)
- 2 parsnips, peeled and cut into chunks, approx. 6 oz (170 g)
- 1 small cabbage, cored and cut into wedges, approx. 1 lb (454 g)
- 1 leek (white and light green), cleaned and sliced, approx. 4 oz (115 g)
- 2 stalks celery, sliced, approx. 3 oz (85 g)
- 1 tbsp (15 ml) white wine vinegar or Dijon mustard
- 1 tbsp (15 ml) chopped fresh parsley (plus more for garnish), about 4 g
- 1–2 tsp (5–10 g) kosher salt, to taste
- 1 tsp (2 g) freshly ground black pepper, to taste
Instructions
1. In a large heavy-bottomed Dutch oven or pot, heat the oil or butter over medium-high heat; brown the beef and pork in batches until well seared, then remove and set aside. Add the bacon and sausages and brown briefly, then sauté the onion, leek and celery until softened, 4–6 minutes; add the garlic and cook 30 seconds more.
2. Return all meats to the pot, add beef broth, wine (if using), bay leaves, vinegar or mustard, and bring to a gentle simmer. Add the carrots, parsnips and potatoes, cover and simmer gently until meats are tender, about 1 to 1½ hours; add cabbage wedges for the last 20–25 minutes. Adjust seasoning with salt and pepper, stir in chopped parsley, and serve hot with some cooking broth spooned over each portion.
