Printed August 31, 2026
18th Century Dutch Hutspot: The Stew That Saved Leiden
This humble mash of root vegetables and meat commemorates the 1574 relief of Leiden during the Dutch Revolt, when starving citizens discovered this stew left behind by fleeing Spanish troops. History you can eat.
Ingredients
- 2 pounds beef brisket or chuck, cut into large chunks
- 2 pounds potatoes, peeled and quartered
- 1 pound carrots, peeled and chopped
- 1 pound onions, roughly chopped
- 1 pound parsnips, peeled and chopped
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 4 cups beef broth
- 2 tablespoons butter
- Fresh parsley for garnish
Preparation
On October 3, 1574, the citizens of Leiden, Netherlands, were enduring a brutal siege by Spanish forces during the Eighty Years' War. After months of starvation, William of Orange ordered the dykes breached, flooding the surrounding lands and forcing the Spanish army to retreat in haste. When the Dutch forces entered the city, they found pots of this vegetable and meat stew still warm over the Spanish campfires.
The discovery of this abandoned meal became legend, and hutspot transformed into a symbol of Dutch resilience and liberation. Every October 3rd, the people of Leiden still celebrate Leidens Ontzet (Leiden's Relief) by eating hutspot and herring, the two foods that saved the city. What began as an accident of war became a cornerstone of Dutch culinary identity.
Preparation
- Place the beef chunks in a large, heavy pot. Add the bay leaves, salt, pepper, and nutmeg. Pour in the beef broth, adding water if needed to barely cover the meat.
- Bring to a boil over high heat, then reduce to a low simmer. Skim off any foam that rises to the surface. Cover and cook for 1.5 hours until the beef is tender.
- Add the carrots, onions, and parsnips to the pot. Continue simmering, covered, for 30 minutes.
- Add the potatoes to the pot. Simmer for another 30-40 minutes until all vegetables are very soft and beginning to fall apart.
- Remove the beef chunks and set aside. Discard the bay leaves. Using a potato masher, roughly mash the vegetables in the pot, leaving some texture. The mixture should be thick and chunky, not smooth.
- Shred or chop the beef into bite-sized pieces and return it to the pot. Stir in the butter and mix well. The consistency should be thick and substantial, not soupy.
- Adjust seasoning with additional salt, pepper, and nutmeg to taste. Serve hot in deep bowls, garnished with fresh parsley. Traditionally accompanied by smoked sausage or pickled onions.
