Beef and Bratwurst
Savor the hearty, rustic flavors of this Beef and Bratwurst recipe—a comforting one-pot meal that's perfect for cozy dinners or entertaining guests. Tender chunks of beef chuck roast and juicy bratwurst sausages are slow-simmered in a rich, savory gravy made with beef broth, golden onions, and aromatic spices like thyme, paprika, and bay leaf. Chunky carrots and creamy potatoes soak up all the delicious flavors, making this dish a complete, satisfying meal. The recipe uses simple yet flavorful ingredients and classic braising techniques to create fall-apart tender meat and a deeply flavorful stew. Serve it piping hot with a sprinkle of fresh parsley for a burst of brightness, and pair it with crusty bread or creamy mashed potatoes to soak up every last drop of the luscious gravy. A true crowd-pleaser, this dish is perfect for hearty family meals or sharing around the table on chilly evenings.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 4 bratwurst sausages
- 2 medium yellow onion
- 4 garlic cloves
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 cups beef broth
- 2 tablespoons all-purpose flour
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 1 bay leaf
- 2 medium carrots
- 4 medium potatoes
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Cut the beef chuck roast into large chunks, about 2 inches each, and season with salt, black pepper, and paprika.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
Sear the beef chunks on all sides until browned. Remove the beef from the pot and set aside.
Slice the bratwurst sausages into 2-inch pieces and brown them in the same pot. Remove and set aside with the beef.
Reduce the heat to medium, add butter to the pot, and stir in the diced onions. Cook the onions until softened and golden, about 5 minutes.
Mince the garlic and add it to the pot, cooking for 1 more minute until fragrant.
Stir in the flour and cook for another minute to create a roux.
Slowly add the beef broth, stirring constantly to avoid lumps, until a smooth gravy forms.
Return the beef and bratwurst to the pot and add the thyme, bay leaf, carrots (cut into chunks), and potatoes (quartered).
Bring the mixture to a light boil, then reduce the heat to low. Cover the pot with a lid and simmer gently for about 2.5 to 3 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.
Taste and adjust the seasoning with additional salt and pepper, if needed.
Remove the bay leaf before serving. Garnish with chopped fresh parsley, if desired.
Serve the Beef and Bratwurst hot with crusty bread or over mashed potatoes for a complete meal.
Nutrition Facts
Calories |
4114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 335.9 g | 431% | |
| Saturated Fat | 126.8 g | 634% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 1002 mg | 334% | |
| Sodium | 7816 mg | 340% | |
| Total Carbohydrate | 60.0 g | 22% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 17.9 g | ||
| Protein | 223.6 g | 447% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 293 mg | 23% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 4366 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
