stoofschotels

Stoofschotels are traditional one-pot dishes in Dutch and Flemish cooking, defined by long, slow braising of meat in a covered pot with vegetables and a flavorful liquid. The term encompasses a family of recipes rather than a single standardized dish. Common bases include beef, pork, veal or chicken, which are browned and simmered with aromatics such as onions and carrots in stock, beer, or wine. Potatoes may be added during cooking or served on the side.

Preparation typically involves browning the meat, sautéing onions and other vegetables, then adding liquid and herbs and cooking at a low simmer for several hours until the meat is tender. The dish is kept covered to retain moisture, and the sauce is often reduced or thickened with a little flour, cornstarch, or a roux.

There are numerous regional variants. Stoofvlees, the Dutch beef version, is a well-known example and is frequently flavored with beer and onions. Other stoofschotels may use poultry or game and vary seasoning with bay leaves, thyme, or cloves. The dish is commonly served with potatoes, bread, or noodles and is considered a comforting winter staple in homes and traditional eateries.

In a broader sense, stoofschotels are linked to the European braising tradition and share similarities with dishes such as French beef bourguignon and Belgian carbonnade flamande, though regional ingredients and techniques give each its distinctive character.