Tied to the 1574 Relief of the Siege of Leiden: the Spanish had besieged the city to starve it into surrender, and on 3 October 1574 William of Orange breached the dykes to flood the Spanish out, who fled overnight. By legend an orphan (Cornelis Joppenszoon) found a cauldron of stew the fleeing Spanish left behind, which the starving citizens ate — a stew first made with parsnips and carrots, with potatoes substituted only later. It is eaten every 3 October at Leiden's Relief celebration (Leidens Ontzet), still alongside the herring and white bread handed out then, and is one of the oldest Dutch one-pot dishes.
Comforting and rustic, the carrots lending gentle sweetness against earthy potato and the sharp bite of onion. The braised beef and its glossy gravy turn it into a full, satisfying winter plate.
Boiling the three vegetables together lets the carrots and onions sweeten while the floury potatoes release starch, binding the mash so it holds its shape without thickeners.
Variations
met klapstuk (with beef rib), with rookworst instead of beef, with a fried egg, modern versions with extra butter and cream
On the Palate
Where Hutspot Dutch sits in the Dutch flavor cloud
Ingredients
Serves 4
How it's made
8 steps · 20 min
- 1150 min
Optionally brown a beef rib (klapstuk) and braise it gently in water with a bay leaf for two to three hours until tender.
- 210 min
Peel and chunk equal weights of floury potatoes and carrots, and roughly chop the onions.
- 35 min
Place potatoes, carrots, and onions in a pot with salted water just to cover.
- 420 min
Boil briskly for about 20 minutes until everything is fork-tender.
Watch outBoil hard until everything gives easily to a fork — floury potatoes must go fully soft to release the starch that binds the mash.
- 55 min
Drain well, reserving a little cooking liquid and the beef broth.
- 65 min
Mash everything together coarsely with butter, loosening with a splash of broth.
Watch outMash coarse, not smooth, loosening with a splash of broth — this stamppot wants some texture, not a purée.
- 72 min
Season generously with salt, pepper, and a little nutmeg.
Watch outSeason boldly with salt, pepper, and nutmeg — three plain vegetables taste flat without a firm hand.
- 83 min
Mound onto plates, top with the shredded braised beef, and spoon over the gravy.
