Description
A cozy, comforting German classic—tender beef simmered in a rich, paprika-spiced gravy that’s perfect over noodles, dumplings, or potatoes.
Ingredients
Scale
- 1½ pounds stewing beef, cut into ½–1 inch chunks
- 1 tablespoon oil
- 1 large yellow onion (about 400g), diced
- 2 cloves garlic, minced
- 1 cup dry red wine (cabernet sauvignon or pinot noir)
- 3 tablespoons tomato paste
- 3 tablespoons Hungarian paprika
- ½ teaspoon dried marjoram
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 cups beef broth
- 1 bay leaf
- 2 teaspoons cornstarch dissolved in 2 tablespoons water
Instructions
- Heat oil in a Dutch oven over medium-high heat. Brown beef on all sides, then set aside.
- Add onions (and bell peppers if using) to the pot, cooking until golden, 6–8 minutes. Add garlic and cook for 1 minute.
- Pour in the red wine, bring to a boil, then reduce and simmer for 3–4 minutes until reduced by half.
- Stir in tomato paste, paprika, marjoram, salt, and pepper. Mix well.
- Return beef to the pot, add broth and bay leaf. Bring to a boil, reduce heat, cover, and simmer for 1 hour.
- Stir in the cornstarch slurry and simmer until sauce thickens. Taste and adjust seasoning.
- Serve over Spätzle, dumplings, noodles, or potatoes.
Notes
For extra flavor, try swapping wine for dark beer. This dish tastes even better the next day and is freezer-friendly.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: German
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 4g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 110mg