Rindfleisch Eintopf Beef Stew
Warm, hearty, and packed with flavor, Rindfleisch Eintopf Beef Stew is a classic German-style comfort dish perfect for chilly evenings. Tender chunks of seared beef chuck roast simmer slowly in a rich, savory broth infused with dry red wine, aromatic herbs, and a medley of hearty vegetables like carrots, parsnips, and potatoes. The stew's depth of flavor is enhanced with a touch of tomato paste and a satisfying deglaze of caramelized bits at the bottom of the pot. Ready in just over two hours, this one-pot wonder is ideal for family dinners or meal prepping, serving six generous portions. Garnished with fresh parsley and best enjoyed with crusty bread or traditional spätzle, this cozy beef stew recipe is a soul-warming celebration of wholesome ingredients. Perfectly balanced and irresistibly delicious, it's a must-try for lovers of rustic, homemade meals.
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 750 grams beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- 1 large onion
- 3 cloves garlic cloves
- 3 medium carrots
- 2 medium parsnips
- 500 grams potatoes
- 1 liter beef broth
- 250 milliliters dry red wine
- 2 tablespoons tomato paste
- 2 bay leaves
- 4 sprigs fresh thyme
- 2 tablespoons parsley
Instructions
Trim any excess fat from the beef chuck roast and cut it into 3-4 cm cubes.
Season the beef cubes with 1 teaspoon of salt and the black pepper, then dredge them lightly in the flour to coat all sides.
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear the beef cubes in batches until browned on all sides. Remove and set aside.
Peel and finely chop the onion and garlic. In the same pot, add the onion and garlic and sauté for 3-4 minutes, stirring until softened and fragrant.
Peel the carrots and parsnips, and cut them into 2-3 cm chunks. Peel and cut the potatoes into similar-sized cubes.
Return the seared beef to the pot, then add the carrots, parsnips, and potatoes. Stir gently to combine.
Pour in the beef broth and red wine, scraping the bottom of the pot to deglaze any browned bits.
Stir in the tomato paste, bay leaves, and thyme. Bring the mixture to a gentle simmer.
Lower the heat to medium-low, cover the pot with a lid, and allow the stew to cook for 2 hours, stirring occasionally. The beef should become tender, and the vegetables should soften.
Taste the stew and season with the remaining teaspoon of salt (or more, if needed). Remove the bay leaves and thyme sprigs before serving.
Garnish with freshly chopped parsley and serve hot with crusty bread or over a bed of spätzle.
Nutrition Facts
Calories |
557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 1452 mg | 63% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 7.2 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1186 mg | 25% | |
*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.
