How to Make Hutspot with Braised Beef

Hutspot is a traditional Dutch dish made from mashed potatoes, carrots, and onions. It's often served with a flavorful braised beef. Here's a step-by-step guide to making this comforting meal:

Yields: 4-6 servings
Prep time: 45 minutes
Cook time: 3-4 hours

Ingredients:

For the Braised Beef:

1.5 - 2 lbs beef chuck roast, trimmed of excess fat

2 tablespoons vegetable oil

1 large onion, roughly chopped

2 cloves garlic, minced

1 cup beef broth

1/2 cup red wine (optional, but adds flavor)

1 tablespoon tomato paste

1 teaspoon dried thyme

1/2 teaspoon dried bay leaf

Salt and freshly ground black pepper to taste

For the Hutspot:

2 lbs potatoes, peeled and quartered

1.5 lbs carrots, peeled and roughly chopped

1 lb onions, peeled and roughly chopped

1 cup milk or cream

2-4 tablespoons butter

Salt and freshly ground black pepper to taste

Instructions:

Step 1: Sear the Beef

Pat the beef chuck roast dry with paper towels. Season generously with salt and pepper.

Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.

Carefully place the beef in the hot pot and sear on all sides until nicely browned (about 3-4 minutes per side). This step adds depth of flavor.

Step 2: Sauté Aromatics

Remove the seared beef from the pot and set aside.

Add the chopped onion to the pot and cook over medium heat until softened and translucent (about 5-7 minutes), scraping up any browned bits from the bottom of the pot.

Add the minced garlic and cook for another minute until fragrant.

Step 3: Deglaze and Braise

Pour in the beef broth and red wine (if using) into the pot. Bring to a simmer, scraping up any remaining browned bits from the bottom.

Stir in the tomato paste, dried thyme, and bay leaf.

Return the seared beef to the pot. The liquid should come about halfway up the side of the meat. If needed, add a little more beef broth.

Bring the liquid to a gentle simmer, then cover the pot tightly.

Reduce the heat to low and braise for 3-4 hours, or until the beef is fork-tender and easily shreds.

Step 4: Cook the Vegetables for Hutspot

While the beef is braising (about 1 hour before it's finished), prepare the vegetables for the hutspot.

Place the peeled and quartered potatoes, chopped carrots, and chopped onions in a large pot.

Cover the vegetables with cold, salted water. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes and carrots are very tender (about 20-25 minutes). The onions will also soften during this time.

Step 5: Mash the Hutspot

Once the vegetables are cooked, drain them well.

Return the drained vegetables to the pot.

Add the milk or cream and butter.

Using a potato masher or a fork, mash the vegetables until smooth and creamy. You can leave some small lumps if you prefer a more rustic texture.

Season the hutspot with salt and freshly ground black pepper to taste. Keep warm.

Step 6: Shred the Beef and Combine (Optional)

Once the braised beef is fork-tender, remove it from the pot and place it on a cutting board.

Using two forks, shred the beef into bite-sized pieces.

You can either serve the shredded beef with the braising liquid spooned over the hutspot, or you can stir some of the shredded beef and a little of the braising liquid directly into the hutspot for a more integrated dish.

Step 7: Serve

Spoon the warm hutspot onto plates.

Top with the shredded braised beef and a generous spoonful of the flavorful braising liquid.

Garnish with fresh parsley, if desired.

Serve hot and enjoy this traditional Dutch comfort food!

Enjoy your delicious homemade Hutspot with Braised Beef!

How to Make Hutspot with Braised Beef