Hutspot met Hachee (Leiden Mashed Carrot & Onion Potatoes with Clove-Braised Beef) – Authentic Netherlands Recipe

Ingredients for Hutspot met Hachee (Leiden Mashed Carrot & Onion Potatoes with Clove-Braised Beef) (4 Servings)

• 1.25 lbs (or 2.5 cups) waxy potatoes mashed with sweet carrots and onions, prepped into bite-sized pieces
• 1.5 cups tender braised beef cubes in dark onion gravy, washed and trimmed
• 1 cup savory garnish
• 1 medium onion and 3 cloves garlic, finely minced with bay leaves
• 1.5 tbsp traditional Netherlands seasoning (whole cloves, apple cider vinegar/beer splash, nutmeg)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown waxy potatoes mashed with sweet carrots and onions for 5 minutes.
2. Add minced onion, garlic, bay leaves, and whole cloves, apple cider vinegar/beer splash, nutmeg, stirring for 2 minutes until deeply aromatic.
3. Add tender braised beef cubes in dark onion gravy and pour in the braising liquid; bring to a lively simmer.
4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
5. Stir in savory garnish right before serving warm.