Dutch (oven) Beef Stew

Dutch (oven) Beef Stew, known locally as stoofvlees or hachee, is one of those deeply comforting dishes that defines winter in the Netherlands. So this Dutch dish is made in a dutch oven. As the days grow shorter and the air turns crisp, there’s nothing quite like coming home to a pot of this richly spiced, slow-simmered Dutch oven beef stew. It’s more than just a meal; it’s a nod to Dutch tradition, where hearty flavors and simple ingredients come together in a dish that warms you from the inside out. Most families (grandmothers in specific) have their own twist on this beef stew recipe, so feel free to experiment!

What makes Dutch Beef Stew truly special is a blend of ingredients you might not expect—dark beer and a few slices of ontbijtkoek, a Dutch gingerbread spiced with cinnamon, cloves, and nutmeg. As the stew simmers, the gingerbread dissolves into the sauce, adding a hint of sweetness and an incredible depth that’s unmistakably Dutch. And then there are the vegetables—carrots, onions, mushrooms—giving the stew layers of flavor and texture.

This dish is perfect for chilly evenings or festive gatherings. It’s best made in a big, heavy pot or Dutch oven and left to simmer for a few hours until the flavors melt together. Like many slow-cooked dishes, it tastes even better the next day, so don’t be afraid to make a big batch and enjoy the leftovers. Serve it with creamy mashed potatoes, thick slices of rustic bread, or even alongside traditional stamppot, and you’ve got a meal that’s pure winter comfort. Note that this beef stew recipe is only for the stew, so make sure to serve baked/mashed potatoes and we like to serve it with a side of warm red cabbage. Let us know what you think!

Step 1
Pat the beef chunks dry with paper towels, then season them with salt and pepper. Lightly coat the beef in flour for a better sear and to help thicken the stew. Heat a bit of oil in your heavy pot or Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides, about 5 minutes per batch. Remove each batch and set aside.

‍Step 2
Add a bit more oil if needed, then add the onions and garlic to the dutch oven. Cook, stirring, until they turn golden and softened, about 10 minutes. Pour in the dark beer, scraping up any browned bits from the bottom of the dutch oven for extra flavor. Add the beef stock cubes, bay leaves, and cloves, stirring well.

‍Step 3
Return the beef chunks to the pot. Tear the gingerbread into pieces and add it to the dutch oven. This will melt down during cooking and thicken the stew while adding a warm, spiced sweetness. Bring the stew to a gentle simmer, then reduce the heat to low. Cover the dutch oven with a lid, and cook for 2 to 3 hours, stirring occasionally until the beef is tender and the flavors are well combined.

‍Step 4
After two hours add the carrots and optional pickled onions, stirring them into the mixture. About 20-30 minutes before the beef stew is done, we also add the mushrooms. Stir them into the beef stew and allow them to cook until tender.

‍Step 5
Remove bay leaves and any whole cloves you can find before serving. Serve the beef stew hot, perhaps alongside mashed potatoes or crusty bread to soak up the rich sauce.