Jachtschotel is a delicious, old-fashioned Dutch meat and potatoes casserole made with slow-cooked beef, potatoes, and apples. In my opinion, it’s the perfect dish for fall and winter: warming, comforting, and packed with flavor. So good!
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Why You’ll Love This Recipe
If you’re looking for a delicious warming comfort food casserole, this is the dish for you! It’s easy to make, maybe even better the next day and the ultimate Dutch comfort food!
Dutch Jachtschotel
Many of you have asked me several times if I could share a recipe for jachtschotel, and here it finally is! If you’re not familiar with this dish, jachtschotel is a traditional Dutch recipe. You could even call it grandma’s jachtschotel.
And why is it called jachtschotel? The name literally translates to “hunter’s casserole.” Traditionally, it was made using leftover game meat. Later, people started making it with leftover meat, potatoes, and onions, and these days you’ll often see versions made with ground beef as well.
I decided to make my jachtschotel with slow-cooked beef (like in this version of Dutch draadjesvlees!), because that’s definitely my favorite version!
Recipe Ingredients
You will need the following ingredients to make this Dutch classic. Make sure to check the recipe card for the full information on quantities.
- beef – use beef that is suited for slowly braising
- potatoes – the potatoes make up an important part of the final casserole
- spices and aromatics – of course no slow cooking dish can do without onions, garlic and carrots. I also add thyme, tomato paste and other spices
- mushrooms – I love adding mushrooms to this dish as well. You can use regular button mushrooms or go for chestnut mushrooms.
- apples – the apples are needed in the final casserole!
Easy Dutch Casserole
I think you can definitely call this an easy casserole. There isn’t much prep work involved, and after that it’s mostly a matter of being patient while the beef cooks. Fortunately, you don’t have to do much while it simmers.
You can also prepare this dish 1-2 days in advance. In fact, the flavors often get even better after a day in the refrigerator.
Ideally, you want to give the beef plenty of time to become really tender. It needs at least 2½–3 hours, but if you have the time, letting it simmer for around 5–6 hours makes it even better.
Traditional Jachtschotel
This traditional jachtschotel is made with slow-cooked beef, carrots, mushrooms, potatoes, herbs, and apples. The apples are an essential part of the dish because they add the characteristic touch of sweetness that works so well with the savory beef and creamy potatoes.
You can peel the apples and cut them into thin slices. I like to remove the core with an apple corer and then use a mandoline to make nice, even slices, but a sharp knife works just as well.
Jachtschotel with Slow-Cooked Beef
One of the things I love about slow-cooked beef dishes is that almost every country seems to have its own traditional version or sometimes even every region.
In the Netherlands, for example, Limburg has its famous Limburgs zuurvlees, a sweet-and-sour beef stew. The French, of course, have boeuf bourguignon.
What to Serve with Jachtschotel
Jachtschotel is already a complete meal on its own, but it’s also delicious served with some braised red cabbage with apples and a fresh salad on the side. Or mix it up and serve it with a red cabbage salad.
This recipe easily serves 4 people and may even be enough for 6, depending on portion size.
If you like this jachtschotel, you might also enjoy my potato and leek casserole or this easy sauerkraut casserole.
FAQ Dutch Jachtschotel
What is jachtschotel?
Jachtschotel is a traditional Dutch casserole made with meat, mashed potatoes, onions, and usually apples. The name literally means “hunter’s casserole.” Traditionally, it was made with leftover game meat, but today there are many variations using beef or ground beef.
Why is it called jachtschotel?
The name comes from the Dutch word jacht, meaning “hunt.” Jachtschotel was traditionally a way to use leftover game meat from the hunt. Over time, other types of meat became more common, including the slow-cooked beef used in this recipe.
What kind of beef is best for jachtschotel?
Use a cut of beef that becomes tender when cooked slowly, such as beef chuck. The meat needs at least 2½-3 hours of gentle simmering to become tender. If you have more time, you can let it cook even longer.
Do I have to add apples to jachtschotel?
Apples are a traditional and important part of this version of jachtschotel. Their slight sweetness works really well with the savory beef and creamy mashed potatoes. Choose a firm apple that will hold its shape reasonably well during baking.
Can I make jachtschotel ahead of time?
Yes! Jachtschotel is a great make-ahead meal. You can prepare the beef stew 1-2 days in advance and keep it covered in the refrigerator. You can also assemble the entire casserole ahead of time and bake it when you’re ready to eat. If you’re baking it straight from the refrigerator, it may need a little longer in the oven.
Can I make jachtschotel with ground beef?
Yes. While this recipe uses slow-cooked beef, jachtschotel is also often made with ground beef. It’s a quicker option because you don’t need to simmer the meat for several hours. Brown the ground beef with the onion and vegetables before assembling the casserole.
Ingredients
- 500 gram beef chuck (cut into cubes)
- 1 tbsp all-purpose flour
- 1 onion (finely chopped)
- 2 cloves garlic (finely chopped)
- 1 carrot (cut into small cubes)
- 200 gram mushrooms (sliced)
- 2 apples (peeled, cored, and thinly sliced)
- 2 tbsp tomato paste
- 350 ml beef broth
- 2 sprigs fresh thyme
- 1 bay leaf
- 3 whole cloves
- 1 kg floury potatoes (peeled and cut into chunks)
- 50 gram butter
- 200 gram crème fraîche
- Olive oil
- Ground nutmeg
- Salt and black pepper
INSTRUCTIONS (how to make this recipe):
- Heat a little olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Sprinkle the flour over the beef and toss to coat. Add the beef to the pot and brown it on all sides. Remove the beef from the pot and set aside.
- Add the onion, garlic, and carrot to the same pot. Cook until the onion is soft and translucent.
- Add the mushrooms and cook briefly.
- Add the tomato paste, stir well, and cook for about 1 minute.
- Pour in the beef broth and stir, scraping up any browned bits from the bottom of the pot. Return the beef to the pot and add the thyme, bay leaf, and cloves.
- Let the beef simmer gently for about 2½–3 hours, or until it is beautifully tender.
- Toward the end of the cooking time, cook the potatoes in salted water for about 20 minutes, or until tender. Drain well and allow them to steam dry for a few minutes.
- Mash the potatoes and add the butter, crème fraîche, nutmeg, salt, and pepper. Mix until you have a smooth and creamy mashed potato.
- Meanwhile, preheat the oven to 350°F (180°C) (conventional oven)
- Spoon the beef stew into a casserole dish. Arrange half of the apple slices over the beef, then spread the mashed potatoes evenly on top. Smooth the surface and arrange the remaining apple slices over the mashed potatoes.
- Bake the jachtschotel for about 20–25 minutes, or until the apples are lightly golden.
- Enjoy!
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