Classic German Beef Stew

• •2 lb beef chuck roast, trimmed and cut into 1.5-inch cubes
• •0.3 cup all-purpose flour
• •1 teaspoon salt
• •0.5 teaspoon black pepper, freshly ground
• •2 tablespoon vegetable oil or lard
• •1 large yellow onion, chopped
• •3 garlic cloves, minced
• •2 medium carrots, peeled and cut into 1-inch pieces
• •2 celery stalks, cut into 1-inch pieces
• •2 tablespoon tomato paste
• •1 tablespoon Dijon mustard
• •0.3 cup apple cider vinegar
• •0.5 cup dry red wine or dark German beer (like Dunkel)
• •4 cup beef broth, low sodium
• •2 bay leaves
• •6 juniper berries, lightly crushed
• •3 fresh thyme sprigs
• •1.5 lb potatoes, peeled and cut into 1.5-inch chunks
• • for garnish fresh parsley, chopped

Instructions

1. 1

   Preheat oven to 325°F (160°C). Pat the beef cubes dry with paper towels. In a shallow dish, combine the flour, salt, and pepper. Dredge the beef cubes in the flour mixture, shaking off any excess.

2. 2

   Heat vegetable oil or lard in a large Dutch oven or oven-safe pot over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Brown on all sides until a deep crust forms, about 3-4 minutes per batch. Remove browned beef to a plate and set aside.

3. 3

   Reduce heat to medium. Add the chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic, carrots, and celery, and cook for another 3-4 minutes until slightly tender-crisp.

4. 4

   Stir in the tomato paste and Dijon mustard, cooking for 1 minute until fragrant.

5. 5

   Deglaze the pot by pouring in the apple cider vinegar and red wine (or beer). Scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Bring to a simmer and cook for 2 minutes.

6. 6

   Return the browned beef to the pot. Pour in the beef broth, ensuring the beef is mostly submerged. Add the bay leaves, crushed juniper berries, and fresh thyme sprigs. Bring the stew to a gentle simmer on the stovetop.

7. 7

   Cover the Dutch oven tightly and transfer it to the preheated oven. Braise for 1.5 hours.

8. 8

   After 1.5 hours, carefully remove the pot from the oven. Add the potato chunks to the stew, stirring gently to combine. Return the covered pot to the oven and continue to braise for another 1 to 1.5 hours, or until the beef is fork-tender and the potatoes are cooked through.

9. 9

   Remove the pot from the oven. Skim any excess fat from the surface if desired. Remove and discard the bay leaves and thyme sprigs. Taste and adjust seasoning with additional salt and pepper if needed.

10. 10

    Ladle the Classic German Beef Stew into bowls. Garnish generously with fresh chopped parsley before serving hot.

Chef's Tips

• 💡For the best flavor, don't rush the browning step for the beef. A deep, dark crust adds significant depth to the stew.
• 💡Use a good quality beef broth, as it forms the base of your sauce. Low sodium allows you to control the saltiness better.
• 💡If you don't have juniper berries, you can omit them, but they add a distinctive, traditional German flavor. A pinch of ground allspice can be a subtle substitute.
• 💡The stew can be made a day ahead; flavors often deepen overnight. Reheat gently on the stovetop or in the oven.