Ingredients with Measurements:
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 2 large onions, sliced
- 2 tbsp butter
- 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 salt
- 1/4 cup brown sugar
- 1/4 cup red wine vinegar
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
- Wooden spoon or spatula
- Cutting board and knife
- Large skillet
- Tongs
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. Add the beef cubes and brown on all sides, about 5 minutes. Remove the beef from the pot and set aside.
3. In the same pot, add the sliced onions and butter. Cook over medium heat, stirring occasionally, until the onions are caramelized and golden brown, about 20 minutes.
4. Sprinkle the flour over the onions and stir to combine. Cook for 1-2 minutes, until the flour is lightly browned.
5. Add the beef broth, red wine, tomato paste, bay leaves, black peppercorns, caraway seeds, and salt to the pot. Stir to combine.
6. Return the beef to the pot and bring the mixture to a simmer.
7. Cover the pot with a lid and transfer to the preheated oven. Bake for 2-3 hours, until the beef is tender and the sauce has thickened.
8. In a large skillet, heat the brown sugar and red wine vinegar over medium-high heat. Cook, stirring constantly, until the sugar has dissolved and the mixture has thickened, about 5 minutes.
9. When the beef is done, remove the pot from the oven and discard the bay leaves. Stir in the caramelized onion mixture.
10. Serve the Pfefferpotthast hot, garnished with chopped parsley or chives.
Time:
Preparation time: 30 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 325°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 350
Fat per serving: 16g
Carbohydrates per serving: 16g
Protein per serving: 32g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef brisket or beef stew meat.
- Red wine can be substituted with beef broth or chicken broth.
- Brown sugar can be substituted with honey or maple syrup.
- Red wine vinegar can be substituted with apple cider vinegar or balsamic vinegar.
Variations:
- Add diced potatoes, carrots, and celery to the pot for a heartier meal.
- Use pork or lamb instead of beef for a different flavor.
- Add a pinch of cinnamon or nutmeg to the sauce for a warm, spicy flavor.
Tips and tricks:
- For a deeper flavor, sear the beef in batches to avoid overcrowding the pot.
- Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pot when adding the liquid.
- Make sure to stir the caramelized onion mixture constantly to prevent burning.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Pfefferpotthast in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the Pfefferpotthast in individual bowls or on a large platter. Garnish with chopped parsley or chives.
Garnishes:
Chopped parsley or chives
Pairings:
- Serve with a side of crusty bread or mashed potatoes.
- 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 sauce is too thin, remove the lid from the pot and simmer on the stovetop until it has thickened to your liking.
- If the beef is tough, it may need to cook for longer. Return the pot to the oven and continue cooking until the beef 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.
- Reheat leftovers to an internal temperature of 165°F before serving.
Food history:
Pfefferpotthast is a traditional German dish from the city of Münster. It is a hearty stew made with beef, onions, and spices, and is typically served with potatoes or bread.
Flavor profiles:
This dish is savory and slightly sweet, with a warm, spicy flavor from the black peppercorns and caraway seeds.
Serving suggestions:
Serve the Pfefferpotthast with a side of crusty bread or mashed potatoes for a complete meal.
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Region: German