A Hearty Taste of Oma’s Kitchen
When the cold days rolled in, we used to make playful bets about when Grandma would prepare her first big pot of this delicious Rindfleischeintopf.
The scent of red wine, garlic, and herbs slowly filling the kitchen meant only one thing — comfort food season had begun.
This traditional German beef stew is rich, tender, and full of homely flavours. Made with chunks of beef shoulder, carrots, potatoes, mushrooms, and a touch of tomato paste, it’s simmered slowly in red wine until everything melts together in a deep, satisfying sauce.
It’s exactly the kind of dish Oma would make for the whole family — one that warms both heart and soul.
The Recipe
Beef Stew (Rindfleischeintopf)
Ingredients
Method
- Cut the beef into cubes of about 3 cm. Peel the garlic and press it through a garlic press.
- Place the meat in a casserole or stew pot. Add oregano, wine, garlic, and oil, and mix well. Bring to a boil, season with salt and pepper, then cover and simmer gently for 1 hour.
- Wash the potatoes thoroughly and scrub clean. Cut them into quarters without peeling. Clean the mushrooms, trim the stems, and halve them. Peel the carrots and cut them crosswise into 4 pieces.
- Add the prepared vegetables to the beef. Stir in the tomato paste until well combined with the cooking liquid.
- Bring everything to the boil again, then cover and cook for another 35 minutes. Remove the meat and vegetables from the pot and place them in a serving dish.
- Mix the cornflour with 1 tbsp of water until smooth, then stir it into the cooking liquid. Bring to the boil while stirring until the sauce thickens slightly. Season with salt and pepper, pour over the beef and vegetables, and serve immediately.
Nutrition
Notes
Oma’s Secret Tip
Grandma loved to serve this stew with her herb rolls (Kräuterbrötchen).Mix 150 g flour with 30 g butter, 2 tbsp chopped chives, 2 tbsp chopped parsley, 200 ml milk, and a pinch of salt.
Knead into a soft dough, roll into a 4 cm thick log, and cut into 5 cm thick slices. Shape each slice into a ball and bake at 220°C for 25 minutes until golden brown. Delicious with the rich stew sauce!
Tried this recipe?
Let us know how it was!Oma’s Secret Touch
Grandma always served this stew with her homemade herb rolls (Kräuterbrötchen).
They’re soft, buttery, and perfect for soaking up the stew’s rich sauce.
To make them, she mixed 150 g flour, 30 g butter, 2 tbsp chopped chives, 2 tbsp chopped parsley, 200 ml milk, and a pinch of salt. The dough was rolled into a log, sliced, shaped into balls, and baked at 220°C for 25 minutes until golden brown.
The aroma alone could make the neighbours stop by for dinner.
Serving Ideas
Serve this Beef Stew piping hot straight from the pot.
It pairs wonderfully with:
- A glass of robust red wine (the same you cooked with).
- Oma’s herb rolls or crusty farmhouse bread.
- A dollop of sour cream for extra creaminess.
It’s even better the next day — the flavours deepen and the sauce thickens beautifully.
Why You’ll Love It
- One-pot comfort food — minimal effort, maximum flavour.
- Authentic German taste straight from Grandma’s kitchen.
- Perfect for cold evenings or cosy Sunday dinners.
- Freezes and reheats perfectly.