Beef Stew (Rindfleischeintopf)

Traditional German beef stew served in a rustic bowl with carrots, potatoes, and mushrooms in a rich red wine sauce.

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Beef Stew (Rindfleischeintopf)

A hearty and aromatic German beef stew with red wine, mushrooms, and tender vegetables – just like Oma used to make. Served with her secret homemade herb rolls for the perfect comforting meal.

Course Main Course

Cuisine German

Keyword traditional, German, beef, stew, red wine, hearty, one-pot, comfort food

Prep Time 25

Cook Time 1 35

Total Time 2

Servings

Calories 953kcal

Ingredients

1 kg beef shoulder boneless
2 garlic cloves
½ tsp dried oregano
¾ l red wine
1 tbsp oil
Salt and pepper
6 small thin-skinned potatoes
250 g small mushrooms
3 thin carrots
200 g pearl onions or very small shallots
2 tbsp tomato paste
1 tbsp cornflour cornstarch

Instructions

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.

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!

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