Ingredients with Measurements:
- 1 lb. beef stew meat, cut into bite-sized pieces
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tbsp. vegetable oil
- 2 tbsp. flour
- 1 cup beef broth
- 1 cup milk
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. nutmeg
- 1/4 tsp. paprika
- 1 lb. sauerkraut, drained and rinsed
- 1 tbsp. caraway seeds
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot
Step-by-step instructions:
1. In the Dutch oven, heat the vegetable oil over medium-high heat.
2. Add the beef stew meat and brown on all sides, about 5-7 minutes.
3. Remove the beef from the pot and set aside.
4. In the same pot, add the chopped onion and garlic. Cook until the onion is translucent, about 5 minutes.
5. Sprinkle the flour over the onion and garlic, stirring constantly for 1-2 minutes.
6. Slowly pour in the beef broth, stirring constantly to prevent lumps from forming.
7. Add the milk, salt, black pepper, nutmeg, and paprika, stirring to combine.
8. Return the beef to the pot and bring the mixture to a simmer.
9. Cover the pot and cook for 1 hour, stirring occasionally.
10. After 1 hour, add the drained and rinsed sauerkraut and caraway seeds to the pot.
11. Cover the pot and cook for an additional 30 minutes.
12. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes
5. Temperature:
Medium-high heat for browning the beef, then simmer over low heat for the remainder of the cooking time.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Fat: 18g
Carbohydrates: 18g
Protein: 28g
Substitutions for ingredients:
- Pork stew meat can be substituted for beef stew meat.
- Chicken broth can be substituted for beef broth.
- Soy milk or almond milk can be substituted for milk.
Variations:
- Add diced potatoes to the pot during the last 30 minutes of cooking.
- Use apple cider vinegar instead of caraway seeds for a tangier flavor.
- Add chopped bacon to the pot for extra flavor.
Tips and tricks:
- Make sure to brown the beef well to develop a deep, rich flavor.
- Use a heavy-bottomed pot to prevent burning.
- Stir the pot occasionally to prevent sticking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the Beamtenstippe in individual bowls, garnished with chopped parsley or chives.
Garnishes:
Chopped parsley or chives
Pairings:
- Serve with a side of crusty bread to soak up the sauce.
- Pair with a German beer or Riesling wine.
Suggested side dishes:
- Mashed potatoes
- Roasted vegetables
- Braised red cabbage
Troubleshooting advice:
- If the sauce is too thick, add more beef broth or milk to thin it out.
- If the sauce is too thin, mix 1 tbsp. of cornstarch with 1 tbsp. of cold water and add it to the pot, stirring constantly until the sauce thickens.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Beamtenstippe is a traditional German dish that originated in the 19th century. It was originally a simple stew made with beef and onions, but over time, other ingredients such as sauerkraut and caraway seeds were added to enhance the flavor.
Flavor profiles:
This dish is savory and slightly tangy from the sauerkraut. The caraway seeds add a subtle earthy flavor.
Serving suggestions:
Serve this dish on a cold winter night for a hearty and comforting meal.
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Region: German