Jachtschotel (Dutch Hunter's Stew) Recipe

• 2 lbs beef chuck, cut into 2-inch cubes
• 1 lb pork shoulder, cut into 2-inch cubes
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 2 large yellow onions, thinly sliced
• 3 cloves garlic, minced
• 2 large carrots, sliced
• 2 celery stalks, diced
• 1 large tart apple (such as Granny Smith), peeled and diced
• 1 cup dry red wine
• 1 cup beef stock
• 2 tbsp tomato paste
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp ground allspice
• 1/2 tsp ground cloves
• 1/2 tsp freshly ground black pepper
• 1 1/2 tsp kosher salt
• 2 lbs Yukon Gold potatoes, peeled and sliced 1/4-inch thick
• 1/2 cup heavy cream
• 2 tbsp fresh parsley, finely chopped (for garnish)

Jachtschotel Instructions

1. Preheat your oven to 350°F (175°C).
2. Pat the beef chuck and pork shoulder cubes dry with paper towels and season them with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
3. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large Dutch oven over medium-high heat.
4. Brown the beef cubes in batches, turning to sear all sides, for about 5 minutes per batch. Remove browned beef to a plate and repeat with the pork cubes, adding more oil and butter as needed.
5. Reduce heat to medium and add the sliced onions to the Dutch oven. Sauté for 8 minutes, stirring often, until the onions are soft and golden.
6. Add the minced garlic, sliced carrots, and diced celery to the onions. Cook for 3 minutes, stirring frequently.
7. Add the peeled and diced apple to the onion mixture and sauté for 2 more minutes until the apple softens slightly.
8. Stir in the tomato paste, dried thyme, ground allspice, ground cloves, and remaining 1/2 teaspoon kosher salt. Cook for 1 minute to bloom the spices.
9. Return the browned beef and pork to the Dutch oven, mixing well with the sautéed vegetables and apple.
10. Pour in the dry red wine and beef stock, scraping up any browned bits from the bottom of the pot.
11. Add the bay leaves and bring the mixture to a simmer. Let it cook gently for 10 minutes, uncovered.
12. While the meat simmers, peel and slice the Yukon Gold potatoes into 1/4-inch thick rounds.
13. Grease a large ovenproof casserole dish with the remaining tablespoon of butter.
14. Layer half of the sliced potatoes on the bottom of the casserole dish, overlapping slightly.
15. Spoon the meat and vegetable mixture evenly over the potatoes, removing the bay leaves as you go.
16. Arrange the remaining potato slices on top of the meat mixture, overlapping them neatly.
17. Drizzle the heavy cream evenly over the top layer of potatoes.
18. Cover the casserole dish tightly with foil and bake in the preheated oven for 1 hour.
19. Remove the foil and continue baking for another 30 minutes, or until the potatoes are golden and tender when pierced with a fork.
20. Let the jachtschotel rest for 15 minutes before serving to allow the flavors to meld and the juices to settle.
21. Garnish with finely chopped fresh parsley just before serving.