Entree: Belgium – Flanders – Hutsepot (Hearty Flemish meat-and-vegetable stew of mixed beef and pork slowly cooked with root vegetables and cabbage)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 4
Approximate Time
Prep
30 min
Cook
1 hr 45 min
Total
2 hrs 15 min
Ingredients
Beef chuck, 454 g (original: 1 lb/454 g; chuck selected from the listed options), trimmed and cut into chunks. Pork shoulder, 454 g (original: 1 lb/454 g), cut into chunks. Smoked bacon, 225 g (original: 8 oz/225 g), roughly chopped. Pork sausage, 340 g total (original: 2 sausages, approximately 170 g/6 oz each), sliced into large pieces. (estimated edible portion: 340 g) Vegetable oil, 27 g (original: 2 tbsp/30 ml; oil selected from the listed options). Onion, 225 g (original: 1 large onion, approximately 8 oz/225 g), sliced. Garlic, 9 g (original: 3 cloves, approximately 9 g), minced. Beef broth, 950 g (original: 4 cups/950 ml; estimated mass assuming 1 g/ml). Dry white wine, 240 g (original: 1 cup/240 ml; wine selected and included; estimated mass assuming 1 g/ml). Bay leaves, 1.2 g (original: 2 leaves; estimated total mass). Potatoes, 680 g (original: 4 medium, about 1.5 lb/680 g), peeled and halved. Carrots, 225 g (original: 3 medium, approximately 8 oz/225 g), peeled and cut into pieces. Parsnips, 170 g (original: 2, approximately 6 oz/170 g), peeled and cut into chunks. (estimated edible portion: 170 g) Cabbage, 454 g (original: 1 small, approximately 1 lb/454 g), cored and cut into wedges. Leek, 115 g (original: 1 leek, approximately 4 oz/115 g; white and light green parts), cleaned and sliced. Celery, 85 g (original: 2 stalks, approximately 3 oz/85 g), sliced. White wine vinegar, 15 g (original: 1 tbsp/15 ml; vinegar selected from the listed options; estimated mass assuming 1 g/ml). Fresh parsley, 4 g (original: 1 tbsp/15 ml, about 4 g), chopped, plus additional parsley for garnish as desired. Kosher salt, 7.5 g (original: 1–2 tsp/5–10 g; midpoint estimate). Black pepper, 2 g (original: 1 tsp/2 g), freshly ground, to taste.
Instructions
1. 1. Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat. Brown the beef chuck and pork shoulder in batches, then remove and set aside. 2. 2. Add the smoked bacon and pork sausage and brown briefly. Add the onion, leek, and celery; sauté for 4–6 minutes until softened. Add the garlic and cook for 30 seconds. 3. 3. Return the browned beef and pork to the pot. Add the beef broth, dry white wine, bay leaves, and white wine vinegar. Bring to a gentle simmer. 4. 4. Add the carrots, parsnips, and potatoes. Cover and simmer gently until the meats are tender, about 1–1½ hours. Add the cabbage wedges for the final 20–25 minutes of cooking. 5. 5. Remove the bay leaves. Season with salt and black pepper, stir in the measured parsley, and serve hot with cooking broth spooned over each portion. Garnish with additional parsley if desired.
Estimated Nutritional Information*
Per serving | Servings: 4
Calories: 1259 kcal
Carbohydrates: 65 g
Protein: 71.6 g
Fat: 74.8 g
Generated: 2026-11-06T06:55:14+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded.