Sauerbraten Stew
Transport your taste buds to the heart of Germany with this rich and aromatic Sauerbraten Stew, a comforting twist on the classic marinated pot roast dish. Tender chunks of beef chuck roast are soaked in a tangy marinade of red wine vinegar, warm spices, and herbs for 24-48 hours, infusing every bite with robust, complex flavors. Simmered to perfection with earthy potatoes, sweet carrots, and velvety onions, this stew is thickened with a buttery roux for a luxuriously hearty finish. Perfect served with crusty bread or over buttered noodles, this Sauerbraten Stew is the ultimate comfort food for chilly days, blending bold traditional flavors with the coziness of a one-pot meal. Ideal for family dinners or special occasions, this recipe promises to be a showstopper!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 1 cup red wine vinegar
- 2 cups beef broth
- 2 cups water
- 1 large yellow onion
- 3 medium carrots
- 2 celery stalks
- 2 bay leaves
- 10 whole black peppercorns
- 6 allspice berries
- 2 tablespoons brown sugar
- 0.5 teaspoons ground ginger
- 4 medium potatoes
- 3 tablespoons flour
- 3 tablespoons unsalted butter
- 2 tablespoons parsley
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
Cut the beef chuck roast into 2-inch cubes and set aside.
In a large bowl, combine red wine vinegar, beef broth, water, sliced onion, roughly chopped carrots, celery stalks, bay leaves, peppercorns, allspice berries, brown sugar, and ground ginger. Mix well to create a marinade.
Place the beef cubes into a large zip-top bag or airtight container. Add the marinade, ensuring the beef is completely submerged. Refrigerate for 24-48 hours to allow the flavors to develop.
After marinating, remove the beef from the liquid and pat it dry with paper towels. Strain the marinade, reserving the liquid and discarding the solids.
In a large Dutch oven or heavy-bottomed pot, melt 3 tablespoons of butter over medium-high heat. Brown the beef cubes in batches until they are well-seared on all sides. Remove the beef and set aside.
Reduce the heat to medium and sprinkle the flour into the pot, stirring it into the butter and browned bits to create a roux. Gradually whisk in the reserved marinade to deglaze the pot, ensuring there are no lumps.
Add the beef back to the pot, followed by peeled and quartered potatoes. Pour in additional beef broth if needed to ensure the beef and potatoes are covered.
Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 2.5 to 3 hours, stirring occasionally, until the beef is tender and the potatoes are soft.
Taste and adjust seasoning with salt and black pepper as needed. Garnish with freshly chopped parsley before serving.
Serve the Sauerbraten Stew hot with crusty bread or over buttered noodles for a comforting meal.
Nutrition Facts
Calories |
3798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.5 g | 285% | |
| Saturated Fat | 95.2 g | 476% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 773 mg | 258% | |
| Sodium | 7386 mg | 321% | |
| Total Carbohydrate | 264.8 g | 96% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 44.5 g | ||
| Protein | 198.8 g | 398% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 638 mg | 49% | |
| Iron | 39.8 mg | 221% | |
| Potassium | 8758 mg | 186% | |
*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.
