Ingredients with Measurements:
- 2 lbs beef chuck roast, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 2 onions, chopped
- 2 garlic cloves, minced
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp black peppercorns
- 1 tsp juniper berries
- 1 tsp caraway seeds
- 1 tsp paprika
- Salt, to taste
- Fresh parsley, chopped, for garnish
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
- Spice grinder or mortar and pestle
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a spice grinder or mortar and pestle, grind the black peppercorns, juniper berries, and caraway seeds until coarsely ground.
3. In a Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat.
4. Add the beef and brown on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
5. Add the onions and garlic to the pot and sauté until softened, about 5 minutes.
6. Add the flour and stir to combine.
7. Gradually pour in the beef broth and red wine, stirring constantly to prevent lumps.
8. Add the tomato paste, bay leaves, thyme, rosemary, paprika, and ground spices. Stir to combine.
9. Return the beef to the pot and stir to coat with the sauce.
10. Cover the pot with a lid and transfer to the oven.
11. Bake for 2-3 hours, or until the beef is tender and the sauce has thickened.
12. Remove the pot from the oven and discard the bay leaves.
13. Season with salt to taste.
14. 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: 350
Fat: 16g
Carbohydrates: 9g
Protein: 38g
Sodium: 600mg
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.
- Tomato paste can be substituted with tomato sauce or crushed tomatoes.
- Fresh herbs can be substituted with dried herbs, but reduce the amount by half.
Variations:
- Add sliced mushrooms to the pot during the last hour of cooking.
- Use different types of meat, such as pork or lamb.
- Add diced potatoes, carrots, and celery to the pot for a one-pot meal.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot and steaming the meat.
- Use a Dutch oven or heavy-bottomed pot with a tight-fitting lid to prevent the sauce from evaporating too quickly.
- Let the Pfefferpotthast rest for 10-15 minutes before serving to allow the flavors to meld together.
Storage instructions:
Store leftover Pfefferpotthast in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Pfefferpotthast in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the Pfefferpotthast in individual bowls or on a platter with a side of crusty bread.
Garnishes:
Garnish with chopped fresh parsley.
Pairings:
Pair with a full-bodied red wine, such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
Serve with boiled potatoes, mashed potatoes, or egg noodles.
Troubleshooting advice:
- If the sauce is too thin, remove the lid from the pot and simmer over medium heat until it thickens.
- If the beef is tough, continue cooking for another hour or until it is tender.
Food safety advice:
- Use a meat thermometer to ensure that the beef is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Pfefferpotthast is a traditional German beef stew that originated in the city of Münster. It is typically made with beef, onions, and spices, and is often served with boiled potatoes or bread.
Flavor profiles:
Pfefferpotthast is a hearty and flavorful stew with a rich, savory sauce and tender chunks of beef. The spices add warmth and depth to the dish, while the fresh parsley adds a bright, herbaceous note.
Serving suggestions:
Serve Pfefferpotthast as a main course for a cozy winter dinner.
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Region: German