Relive the ages-old tradition of “Jachtschotel,” a centuries-old Dutch dish. It is an amazing casserole with onions, apples, and mashed potatoes. The name translates to “Hunter’s casserole,” and was originally made with the tough cuts of meats of whatever game they hunted. It was cooked for several hours with onions and other vegetables and then baked in a casserole with added apples and mashed potatoes. I have updated the recipe to use beef short ribs rather than pheasant or wild boar (though feel free to use them if you like!)
Jachtschtel is an easy Dutch classic, perfect for those cold, dark, and rainy Dutch fall or winter nights. It was cold and dreary outside, so I decided to make this.
This dish is a great way to use up leftovers, such as hachee. That way, you don’t have to spend hours making a stew from scratch. That’s often what my mom would do. I think this dish doesn’t have to be relegated to leftovers only; I often make a stew with the sole purpose of making jachtschotel!
If you make this without apples, it’s called “filosoof.”
Ingredients
Stew
- 1 kg Boneless short ribs
- 2 Onion
- 2 Carrot
- 2 Stalks Celery
- 1 tbsp Dijon mustard
- 2 slices ginger
- 2 Bay Leaf
- 2 Cloves
- 30 g All-purpose Flour
- 25 g Unsalted butter
- 2 tbsp Olive oil
- 500 ml Beef stock
- 2 tbsp White wine vinegar
- Salt
- Pepper
Mashed Potatoes
- 1 kg Potatoes I use Russet
- 1 pinch Nutmeg Freshly grated
- 100 g Unsalted butter
- Salt
- Pepper
Other Ingredients
- 3 Tart apples
- 50 g Unsalted butter
- 50 g Bread crumbs
NUTRITION
Disclaimer
Nutrition Facts provided are a calculated estimate and will vary based on cooking methods and brands of ingredients used.
Instructions
Making the stew
- Preheat your oven to 150ºC (300F)
- Remove the onion skin, and cut it into quarters. Cut each quarter into slices that are approximately 1cm (⅜") thick.
- Peel the carrots, and cut them into 1cm (⅜") slices.
- Cut the celery into 1cm (⅜") slices.
- Cut the beef into 3cm (1¼") cubes.
- Put the bay leaves, cloves, and ginger slices in a cheesecloth pouch (a bouquet garni ).
- Season the beef with salt and pepper.
- Toss the beef in the flour; make sure all the pieces of beef are covered.
- Heat the butter and olive oil up in a large Dutch oven over medium-high heat.
- Brown the beef on all sides; make sure to shake off any excess flour before placing the beef in the pot.You may have to do this in two batches, to make sure you don't overcrowd the pan.
- Remove the beef from the pan, and add the vegetables. Cook them, stirring frequently, until the onions start to take on a light-brown color.
- Add the beef back in, with the vegetables, and add the stock, mustard, vinegar, and bouquet garni.
- Put the lid on your pot, then place it in the oven for 2-3 hours, until the meat is fall-apart tender.Check from time to time to make sure the pot doesn't cook dry. If the sauce is still too watery after 2 hours, continue cooking it without a lid.
- Taste the beef and the sauce, and if necessary add salt and pepper to taste.
Making the mashed potatoes
- Note: Start this when the stew has another hour or so to go.Peel the potatoes, and cut them into cubes.
- Put them in a pot, and then cover with cold water.
- Add a generous pinch of salt to the water.
- Over medium-high heat, bring the water to a boil.
- Once the water boils, turn down the heat until it simmers. Cover the pan with a lid, and let it simmer until the potatoes are fork-tender (When you insert a fork, it comes out easily).
- Drain the water into a measuring cup or bowl.
- Add the butter, and some salt, pepper, and freshly grated nutmeg to the potatoes. Start mashing them.If the mashed potatoes seem dry, add some of the reserved cooking water. Stir it through with a wooden spoon.
- Taste, and add salt and/or pepper, if necessary.
Assemble
- Preheat your oven to 200ºC (400F).
- Spray the inside of the baking dish with some cooking spray.
- Peel, core, and slice the apples.
- Put the stew at the bottom of the dish.
- Add a layer of apples on top of the stew.
- Cover the entire dish with mashed potatoes.
- Sprinkle breadcrumbs all over the top of the potatoes.
- Cut the butter into small squares, and place them evenly on top of the potato / breadcrumb layer.
- Bake for 20 minutes, until the top of the crust is a light golden-brown
