German Beef Stew (Print Version)
# Ingredients:
→ Meat
01 -
3 pounds of beef chuck, diced into 1-inch chunks
→ Vegetables
02 -
4 garlic cloves, finely chopped
03 -
2 cups of chopped onions
04 -
1 medium red bell pepper, sliced into 1-inch pieces
05 -
1 medium orange bell pepper, sliced into 1-inch pieces
06 -
2 medium carrots, peeled and cut into half-inch slices
→ Liquids & Seasonings
07 -
1 1/2 cups of red wine
08 -
1/4 cup of vegetable oil
09 -
3 cups of beef stock
10 -
1 tablespoon of red wine vinegar
11 -
1/4 cup of tomato paste
12 -
1 tablespoon of Better Than Bouillon, beef flavor
→ Spices & Herbs
13 -
1 teaspoon of dried rosemary
14 -
2 teaspoons of salt, divided
15 -
1/2 teaspoon of ground caraway
16 -
3/4 teaspoon of black pepper, divided
17 -
1 tablespoon of flour
18 -
1 1/2 tablespoons of paprika (sweet)
19 -
3 tablespoons of parsley, chopped
20 -
2 dried bay leaves
21 -
2 teaspoons of ground marjoram
# Instructions:
01 -
Mix the beef chunks with 1 teaspoon of salt and 1/4 teaspoon of black pepper in a large bowl. Let it rest for 15 minutes before cooking.
02 -
In a large pot, heat 2 tablespoons of oil on medium-high. Sear the beef in small batches. Remove from the pot and leave a couple of tablespoons of oil behind.
03 -
Turn the heat down low. Cook the onions for about 4-5 minutes until soft. Toss in garlic and stir for another minute.
04 -
Sprinkle in the paprika and flour onto the onions and garlic mixture. Stir continuously for a minute while cooking over medium heat.
05 -
Pour in the wine and let it bubble while scraping the pot bottom. Stir in the broth, bouillon, tomato paste, vinegar, and the remaining spices.
06 -
Put the seared beef and its juices back into the pot. Bring to a gentle boil, then lower the heat. Let it simmer uncovered for 2 to 2 1/2 hours, until the meat pulls apart with a fork easily.
07 -
Toss in the carrots and peppers, then simmer for another 20 minutes until they're soft. Add more broth if the sauce gets too thick. Sprinkle with parsley and taste for seasoning before serving.
# Notes:
01 -
The sauce should have a gravy-like thickness.
02 -
You can thin it out with water or more broth if it feels too heavy.
03 -
Keep an eye on the heat while browning the beef to avoid burning the browned bits.