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{{#seo:
|title=Gentse hutspot (Gent stew) a beef recipe
|titlemode=replace
|keywords=#beef #stock #potatoes #simmer #leeks #cabbage #diced #bayleaves #carrots #celery #bacon
|hashtagrev=032020
|description=Beef and vegetable stew from Gent, which although uses cheap cuts of meat, has a cooking time of about 4 hours
}}

[[Beef]] and [[Vegetable|vegetable]] [[Stew|stew]] from Gent, which although uses cheap cuts of meat, has a cooking time of about 4 hours.
{{recipesummary
|TotalCalories = 4739
|PortionCalories = 1184
|DatePublished=19th January 2013
|Author=Chef
|ImageComment = Gent stew
|Servings = Serves 4
|Difficulty = 2
|TotalTime = 4 hours 20 minutes
|PrepTime = 20 minutes
|CookTime = 4 hours
|Image = [[Image:Ghent stew.jpg|middle|none|alt=Electus]]

}}
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<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">

 
====Best recipe review====

''Anything to do with Ghent is good in my books''

5/5

One of the finest cities in the World!

 [[User:Chef|Jerry]] 
</tr></td>
</table>
[[Image:Ghent stew - ingredients.jpg|300px|thumb|right|Gent stew, the ingredients]]
{{RecipeIngredients
| 500 g boneless [[Beef|beef]] [[Shank|shank]], in one piece
|* Stewing steak is fine for this if you cannot obtain shank.
| 250 g [[pigs trotters]] or [[ham hocks]] (optional)
| 125 g [[Smoked|smoked]], streaky [[Bacon|bacon]], in one piece
| 1 litre light [[Beef stock|beef stock]] or water
| 1 teaspoon [[Salt|salt]]
| [[Ground black pepper]], to taste
| 2 [[Bay leaves|bay leaves]]
| 4 [[Cloves|cloves]]
| 3 medium [[Carrots|carrots]], peeled and [[Diced|diced]]
| 2 [[Leeks|leeks]], dark green parts removed, sliced
| 3 large sticks [[Celery|celery]], [[Diced|diced]]
| ½ medium white [[Cabbage|cabbage]], [[Shredded|shredded]]
| 4 medium [[Potatoes|potatoes]], peeled and quartered
}}
===Method===

{{RecipeMethod
| Put the [[Meats|meats]], seasonings, [[Bay leaves|bay leaves]] and [[Cloves|cloves]] in a pan with the [[Stock|stock]] or water and bring to the [[Boil|boil]].
| Skim, lower the heat, cover and [[Simmer|simmer]] for about three hours.
| Add the [[Carrots|carrots]], [[Leeks|leeks]] and [[Celery|celery]] and [[Simmer|simmer]] for a further 30 minutes.
| Add the [[Cabbage|cabbage]] and the [[Potatoes|potatoes]], [[Simmering|simmering]] until the potatoes are cooked.
| Remove and discard the [[pigs' trotters]].
| Slice the [[Beef|beef]] and [[Bacon|bacon]] and arrange them, with the [[Vegetables|vegetables]] on plates or serving platters.
| Serve the [[Stock|stock]] separately as a [[Gravy|gravy]].
}}
===Variations===
[[Sausages]] can also be added, especially if not using the [[pigs' trotters]].

You can use other [[Vegetables|vegetables]] such as [[Onions|onions]] and [[Turnips|turnips]].
===Chef's notes===
Using bottled water for the [[Stock|stock]], although not very ecological, will reduce the need to skim. Filtered water can also be used.
--[[User:JuliaBalbilla|JuliaBalbilla]] 08:03, 11 February 2009 (UTC)
{{RecipeLine}}
[[Category:Recipes|Gent stew]]
[[Category:Beef recipes|Gent stew]]
[[Category:Belgian recipes|Gent stew]]
[[Category:Meat recipes|Gent stew]]
[[Category:Pork recipes|Gent stew]]
[[Category:Stews and casseroles|Gent stew]]
[[Category:Stewed, braised or pot roasted]]
[[Category:Unusual recipes]]

<code 'hashtagrev:12032020'>[[Special:Search/beef|#beef]] [[Special:Search/stock|#stock]] [[Special:Search/potatoes|#potatoes]] [[Special:Search/simmer|#simmer]] [[Special:Search/leeks|#leeks]] [[Special:Search/cabbage|#cabbage]] [[Special:Search/diced|#diced]] [[Special:Search/bayleaves|#bayleaves]] [[Special:Search/carrots|#carrots]] [[Special:Search/celery|#celery]] [[Special:Search/bacon|#bacon]]
</code>

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