Ingredients with Measurements:
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 1 lb bacon, diced
- 2 onions, chopped
- 3 garlic cloves, minced
- 2 tbsp vegetable oil
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp black peppercorns
- 1 tsp caraway seeds
- 1 tsp smoked paprika
- Salt, to taste
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat your oven to 325°F.
2. In a Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
3. Add the beef to the pot and brown on all sides. Remove the beef with a slotted spoon and set aside.
4. Add the onions and garlic to the pot and cook until softened, about 5 minutes.
5. Add the flour to the pot and stir until it is well combined with the bacon fat and onions.
6. Slowly pour in the beef broth and red wine, stirring constantly to prevent lumps.
7. Add the tomato paste, bay leaves, black peppercorns, caraway seeds, smoked paprika, and salt to the pot. Stir to combine.
8. Return the beef and bacon to the pot and stir to coat with the sauce.
9. Cover the pot with a lid and transfer it to the oven. Cook for 2-3 hours, or until the beef is tender and the sauce has thickened.
10. Remove the pot from the oven and discard the bay leaves.
11. Serve the Pfefferpotthast with Bacon hot, garnished with fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 325°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 480
Fat: 30g
Carbohydrates: 9g
Protein: 38g
Sodium: 900mg
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 vegetable broth.
- Smoked paprika can be substituted with regular paprika or chili powder.
Variations:
- Add diced potatoes or carrots to the pot for a heartier meal.
- Use pork belly instead of bacon for a different flavor.
- Substitute the beef with venison for a gamey twist.
Tips and tricks:
- Brown the beef in batches to prevent overcrowding in the pot.
- Use a slotted spoon to remove the beef and bacon from the pot to prevent excess fat from being added to the sauce.
- If the sauce is too thin, mix 1 tbsp of cornstarch with 1 tbsp of water and add it to the pot. Cook for an additional 10-15 minutes to thicken the sauce.
Storage instructions:
Store leftover Pfefferpotthast with Bacon in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Pfefferpotthast with Bacon in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the Pfefferpotthast with Bacon in individual bowls or on a large platter, garnished with fresh parsley.
Garnishes:
Fresh parsley
Pairings:
- Serve with crusty bread or boiled potatoes.
- Pair with a full-bodied red wine, such as Cabernet Sauvignon or Syrah.
Suggested side dishes:
- Roasted Brussels sprouts
- Green beans with garlic and lemon
- Mashed sweet potatoes
Troubleshooting advice:
- If the sauce is too thick, add more beef broth or red wine to thin it out.
- If the beef is tough, cook it for an additional 30 minutes to 1 hour, or until it is tender.
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 to prevent bacterial growth.
Food history:
Pfefferpotthast is a traditional German stew made with beef, onions, and spices. It originated in the city of Münster in the 17th century and was traditionally served with boiled potatoes or bread.
Flavor profiles:
This dish has a rich, savory flavor from the beef and bacon, with a slightly spicy kick from the black peppercorns and smoked paprika.
Serving suggestions:
Serve this hearty stew on a cold winter night with a glass of red wine and good company.
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Region: German