Pfefferpotthast (German Beef Stew)

Chunks of beef braised with onion, pickles, and spices then finished with lemon juice and capers. Traditionally served with salted potatoes on the side, but this recipe incorporates the potatoes in the stew itself.

YepRecipes is reader-supported, which means if you click on some of our affiliate links we may earn a commission.

servings: 5

total time: 2 hours

recipe by: Frankie

Ingredients

3 TBSP olive oil, divided
3 pounds chuck roast cut into 1-inch pieces
2 large yellow onions, chopped
3 cups plus 2 TBSP water
1/2 cup diced dill pickles
2 dried bay leaves
1 tsp caraway seeds
1/4 tsp ground cloves
salt & freshly ground black pepper
1 pound baby potatoes
2 TBSP cornstarch
1 TBSP fresh lemon juice
1 TBSP capers

CONVERSION CALCULATOR

affiliate links from our sponsors

100%
Grass-Fed BEEF

Free-Range
ORGANIC CHICKEN

Wild-Caught
SEAFOOD

BUTCHERBOX
HOME DELIVERY

DELIVERED
TO YOUR DOOR

BUTCHERBOX

order now

Directions

Heat 1 TBSP of the oil in a dutch oven or large pot over medium-high heat.
Add about 1 pound of the beef to the pot and cook until well browned on all sides, about 6 minutes.
Transfer the browned beef to a plate then add 1 TBSP of oil to the pot and cook another pound of beef the same way then transfer to the plate with the other browned beef.
Add the last 1 TBSP of oil to the pot and brown the remaining beef the same way then transfer that beef to the plate as well leaving any fat in the pot.
Add the onion to the pot and cook, stirring occasionally, for about 5 minutes.
Add 3 cups of the water to the pot then use a wooden spoon to scrape any bits stuck to the bottom of the pot.
Return the beef to the pot along with the pickles, bay leaves, caraway seeds, cloves, 2 tsp salt, and 1 tsp black pepper. Stir to combine then bring the stew to a boil.
Place a lid on the pot and reduce the heat to medium-low. Simmer over medium-low heat, stirring occasionally, about 1 hour.
Stir in the baby potatoes then place the lid back on the pot and simmer until the potatoes and beef are tender, about 30 more minutes.
In a small bowl mix together the cornstarch and 2 TBSP of water until the cornstarch has dissolved.
Remove the bay leaves from the stew and discard. Stir the cornstarch mixture into the stew until well combined then continue to simmer for about 5 more minutes or until the stew thickens.
Take the stew off the heat and stir in the lemon juice and capers then season with additional salt & pepper to taste.