German Beef Stew
There are several variations of German stew. Eintopf is German for “one-pot “and consists of meat and vegetables, whereas Pichelsteiner Topt is a Bavarian version. Both have a small amount of meat (beef, pork, or lamb) and a large assortment of vegetables. Vegetables vary from one recipe to the next but usually contain root vegetables and cabbage, which grow in this cold country. More vegetables than meat make them different from American or French versions of stew. In this recipe, the vegetables add a slightly sweet note which is enhanced by the optional sour cream.
4 servings
INGREDIENTS:
2 tablespoons extra virgin olive oil
1 pound boneless beef chuck roast, cut into 1-inch pieces
1 large leek, cut in half lengthwise, washed, white part in ¼ -inch sliced
1 fennel bulb, medium diced
1 (28 ounce) can San Marzano tomatoes, crushed with hands
3 large carrots, peeled, cut into equal size rounds
1 pound butternut squash, seeded, peeled, cut into 1-inch pieces
3 large parsnips, peeled, cut into equal size rounds
1 quart vegetable stock
2 cups savoy or green cabbage, cut into ¼ -inch by 1-inch slices
Sea salt and black pepper to taste
4 tablespoons sour cream (optional)
DIRECTIONS:
1. Preheat oven to 350°F. Heat oil in a large Dutch oven over medium-high heat. Add the beef and brown on all sides. Remove to a plate and reserve.
2. Pour off all but two tablespoons of the fat from the pan. Add the leek and fennel to the pot and sauté until fragrant, about two minutes. Return the meat to the pot. Add the tomatoes, carrots, squash, parsnips, and vegetable stock. Bring to a boil reduce to a simmer. Put a lid on the pot and place it in the oven. Braise for one hour. Add the cabbage and continue to braise until the meat is tender, about one hour.
3. Remove from the oven. Taste, Think, Transform with salt and pepper. Serve hot with a dollop of sour cream.
German Beef Stew
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound boneless beef chuck roast, cut into 1-inch pieces
- 1 large leek, cut in half lengthwise, washed, white part in ¼ -inch sliced
- 1 fennel bulb, medium diced
- 1 (28 ounce) can San Marzano tomatoes, crushed with hands
- 3 large carrots, peeled, cut into equal size rounds
- 1 pound butternut squash, seeded, peeled, cut into 1-inch pieces
- 3 large parsnips, peeled, cut into equal size rounds
- 1 quart vegetable stock
- 2 cups savoy or green cabbage, cut into ¼ -inch by 1-inch slices
- Sea salt and black pepper to taste
- 4 tablespoons sour cream (optional)
Instructions
- Preheat oven to 350°F. Heat oil in a large Dutch oven over medium-high heat. Add the beef and brown on all sides. Remove to a plate and reserve.
- Pour off all but two tablespoons of the fat from the pan. Add the leek and fennel to the pot and sauté until fragrant, about two minutes. Return the meat to the pot. Add the tomatoes, carrots, squash, parsnips, and vegetable stock. Bring to a boil reduce to a simmer. Put a lid on the pot and place it in the oven. Braise for one hour. Add the cabbage and continue to braise until the meat is tender, about one hour.
- Remove from the oven. Taste, Think, Transform with salt and pepper. Serve hot with a dollop of sour cream.
Nutrition Facts
Calories
520.33Fat (grams)
25.52Sat. Fat (grams)
8.63Carbs (grams)
44.96Fiber (grams)
11.09Net carbs
33.87Sugar (grams)
14.16Protein (grams)
32.95Sodium (milligrams)
872.87Cholesterol (grams)
95.89The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.