Hutsepot, a hearty winter stew (Gentse hutsepot / Hochepot Gantois) from Everybody Eats Well in Belgium Cookbook: 250 Recipes from a Rich Culinary Tradition by Ruth Van Waerebeek and Maria Robbins

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for suggestions on types of beef.

  • mcvl on September 16, 2012

    My Belgian great-grandmother made wonderful pies but wasn't otherwise much of a cook; boiled steak and canned peas with supermarket mayo, that was her speed. But if she had been a good cook, I'm sure she would have made something like this delicious hutsepot. I scaled it back for two persons by using only pot roast, bacon, turnips, celery, parsley, and chicken broth (rather than plain water, to make up for the lack of veal, lamb, a pig's foot, and sausages). It was homey and good, and I look forward to making the full-size version some time when I'm having a dozen people over to supper.

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