Dutch Patatje Stoofvlees With Fries is the cozy Dutch classic you crave: crisp fries piled high with tender beef stew. It's simple, slow-cooked, and full of deep flavor.
The slow cooker does the work, and the result is melt-in-the-mouth beef with a rich gravy over golden fries. This one always works-at home or for a crowd.
A Quick Look at the Recipe
- Recipe name: Dutch Patatje Stoofvlees With Fries
- 🕒 Ready in: ~8 hrs 15 mins⏲️
- Prep: 15 mins
- 🍳 Cook: 8 hrs (slow cooker)
- 👪 Servings: 6
- 🥄 Calories: ~1115 kcal per serving
- 🥘 Key ingredients: beef chuck, dark beer, onion, garlic, spices, kecap manis, apple syrup, Dijon, oven fries
- 👩🏻🍳 Taste & texture: crisp fries, tender beef, rich gravy, sweet-savory balance
- 📖 Allergen info: Contains gluten (wheat flour; beer/barley), milk (butter), soy (kecap), mustard (Dijon), and sulfites (beer). May contain celery (stock cube). No eggs, peanuts, tree nuts, fish, crustaceans, or sesame (based on listed ingredients).
- ⭐ Difficulty level: Easy - straightforward prep, long hands-off cook, simple finishing/thickening.
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Dutch Frietje Stoofvlees Slow Cooker Style
In the Netherlands, you'll find this at snack bars everywhere-called patatje stoofvlees in the north and frietje stoofvlees in the south. I make it the slow-cooker way: no burned pans, no stress, and all the flavor.
The beef cooks gently in dark beer with warm spices, a touch of apple syrup, and a hint of soy sweetness. It's the contrast that makes it special: crunchy fries under silky, savory beef.
Leftovers? Rare at my table of four men-but if there are any, I freeze a portion for a quick treat. This version is tested many times and tastes like home.
What Do You Need?
The exact amounts can be found further down in the recipe card.
- Chuck roast: marbled for tenderness; blade or shoulder also works.
- All-purpose flour: light dredge for body; swap cornstarch for gluten-free.
- Unsalted butter: browning and flavor; use oil for dairy-free.
- Onions & garlic: sweet base; shallots are fine.
- Bay leaves & whole cloves: warm, classic Dutch stew aroma.
- Dijon mustard: gentle heat and tang; English mustard is stronger.
- Apple syrup (appelstroop): Dutch pantry favorite; use apple butter or a little molasses if needed.
- Dark beer: bock or stout for depth; alcohol-free dark beer works; or extra stock.
- Paprika & curry powder: round, mild spice; add a pinch more paprika for color.
- Dark brown sugar: balances bitterness; adjust to taste.
- Kecap manis (sweet soy): Dutch-Indo sweetness; substitute with soy sauce and a little brown sugar.
- Beef stock cube: to get some extra flavor.
- Fries: crisp finish; air-fryer fries or fresh double-fried are great too.
- Cornstarch: for a quick slurry to thicken at the end.
How To Prepare
Full instructions are in the recipe card below.
- Step 1: Layer onions and garlic in the slow cooker, add beef and butter on top.
- Step 2: Add spices, mustard, apple syrup, sugar, ketjap, beer, and stock; stir.
- Step 3: Place bay leaves with cloves on top. Cook low and slow until the beef falls apart.
- Step 4: Finish with cornstarch slurry for a glossy sauce, bake the fries, and serve everything together.
Top Tip
- Always stick the cloves into the bay leaves; easier to remove later.
- Use a Dutch or Belgian dark beer for the richest flavor.
- This stew tastes even better the next day, if you happen to have leftovers.
- Make a double batch of stew and freeze half.
- Serve with Dutch mayo for the real snack bar vibe.
- For a lighter version, replace beef with chicken thighs.
Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.
Need more inspiration?
- You can find video recipes on my YouTube channel.
- And don't forget to save the recipes on Pinterest, so you can easily find them again next time!
📖 Recipe
RECIPE CARD
Ingredients
- ⅔ pound onions, halved and sliced into rings
- 3 cloves garlic, finely chopped or squeezed
- 2 ½ pounds chuck roast, cut into large chunks
- 1 tablespoon all-purpose flour
- 2 tablespoons butter
- 1 beef stock cube
- 1 tablespoon Dijon mustard
- 1 tablespoon apple syrup, appelstroop
- 2 teaspoons paprika powder
- 1 teaspoon curry powder
- 3 tablespoons dark brown sugar
- 2 tablespoons Kecap Manis, sweet soy sauce
- 1 ¼ cup dark beer, bock or stout
- 2 bay leaves
- 4 cloves, stick them into the bay leaves
- 1 teaspoon cornstarch, + 1 tablespoon cold water, slurry, optional
- 3 ½ pounds fries
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Place onions and garlic in the bottom of the slow cooker.⅔ pound onions, 3 cloves garlic
- Lightly coat beef chunks with flour and place on top of the onions. Add butter.2 ½ pounds chuck roast, 1 tablespoon all-purpose flour, 2 tablespoons butter
- Sprinkle paprika powder, curry powder, dark brown sugar, Dijon mustard, apple syrup, beef stock cube, and kecap manis over the beef.1 beef stock cube, 1 tablespoon Dijon mustard, 1 tablespoon apple syrup, 2 teaspoons paprika powder, 1 teaspoon curry powder, 3 tablespoons dark brown sugar, 2 tablespoons Kecap Manis
- Pour in dark beer. Stir gently.1 ¼ cup dark beer
- Stick cloves into bay leaves and place on top of the mixture.2 bay leaves, 4 cloves
- Cover and cook on low for 7½ hours (or high for 4-5 hours) until beef is tender and falls apart.
- Mix cornstarch slurry and stir into the stew if a thicker sauce is desired. Switch to high for 30 minutes until glossy. Remove bay leaves with cloves.1 teaspoon cornstarch
- Prepare fries according to package directions until crisp and golden.3 ½ pounds fries
- Serve fries on plates or in bowls and spoon stoofvlees over the top.
Notes
- Replace beef with pork shoulder or chicken thighs for a milder version.
- Fridge: Keep stew in an airtight container for up to 3 days.
- Freezer: Store stew for up to 3 months.
- Reheat gently. Fries: Always bake fresh; they don't freeze well after cooking.
Nutrition
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