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Flemish Hotch-Potch

Submitted on Mon, 26-May-2014

  1. Sauté the coarsely chopped onions in butter or margarine and arrange the meat on top
  2. Ensure everything is submerged in water and add salt, pepper and the bouquet garni
  3. Allow to cook for 30 minutes
  4. Add all the rinsed and finely chopped vegetables
  5. Allow to simmer for another 1.5 hours
  6. Add the potato cubes
  7. Allow to simmer for another 45 minutes until everything is tender
  8. Remove the bouquet garni and serve on deep plates.


  • 500 g beef
  • 4 carrots
  • 2 stalks of celery
  • 2 leeks
  • 4 onions
  • 4 turnips
  • 500 g sprouts
  • 1/2 Savoy cabbage
  • 1.5 kg potatoes
  • salt and pepper
  • bouquet garni