Ingredients with Measurements:
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 2 onions, chopped
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp black peppercorns, crushed
- 2 bay leaves
- 2 apples, peeled and sliced
- Salt and pepper, to taste
- Chopped parsley, for garnish
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat.
3. Add the beef cubes and brown on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
4. Add the chopped onions to the pot and sauté until softened, about 5 minutes.
5. Add the minced garlic and tomato paste and cook for another minute.
6. Pour in the beef broth and red wine, and stir to combine.
7. Add the crushed black peppercorns and bay leaves, and bring the mixture to a simmer.
8. Return the beef to the pot, cover with the lid, and transfer to the preheated oven.
9. Bake for 2-3 hours, or until the beef is tender and falls apart easily.
10. About 30 minutes before the end of the cooking time, add the sliced apples to the pot and stir to combine.
11. Season with salt and pepper to taste.
12. Serve hot, garnished with chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
325°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 22g
Carbohydrates: 15g
Protein: 40g
Sodium: 750mg
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef stew meat or beef sirloin.
- Red wine can be substituted with beef broth or apple cider vinegar.
- Black peppercorns can be substituted with ground black pepper.
Variations:
- Add chopped carrots and celery to the pot for a heartier stew.
- Use pork or lamb instead of beef for a different flavor.
- Add a splash of cream or sour cream to the pot for a creamier sauce.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot.
- Use a meat thermometer to ensure the beef is cooked to the desired temperature.
- Let the stew rest for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the stew in individual bowls, garnished with chopped parsley.
Garnishes:
Chopped parsley
Pairings:
- Serve with crusty bread or mashed potatoes to soak up the sauce.
- Pair with a full-bodied red wine, such as Cabernet Sauvignon or Syrah.
Suggested side dishes:
- Roasted Brussels sprouts
- Steamed green beans
- Buttered egg noodles
Troubleshooting advice:
- If the stew is too thin, simmer it uncovered on the stove over medium heat until the sauce thickens.
- If the stew is too thick, add more beef broth or red wine to thin it out.
Food safety advice:
- Always cook beef to an internal temperature of 145°F.
- Store leftovers promptly in the refrigerator to prevent bacterial growth.
Food history:
Pfefferpotthast is a traditional German beef stew that originated in the city of Münster. It is typically made with beef, onions, and black pepper, and is often served with potatoes or bread.
Flavor profiles:
Savory, peppery, slightly sweet from the apples.
Serving suggestions:
Serve hot with crusty bread or mashed potatoes.
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Region: German