Hearty German Beef and Vegetable Stew

A hearty and comforting German classic

Total: 90 min
Hands-on: 45 min
Serves: 4
Level: Medium
Cuisine: German
Meal: Dinner

gluten-free

Slow-cooked beef with root vegetables in a rich, savory broth. This classic stew is comforting and easy to prepare, perfect for a cold day.

Shopping list

800 g beef chuck steak
30 g gluten-free all-purpose flour
2 tbsp olive oil
2 large onions
3 medium carrots
500 g potatoes
3 medium celery sticks
4 garlic cloves
1 tbsp tomato puree
2 tbsp red wine vinegar
1.5 l beef stock (low-sodium)
2 tsp fresh thyme or 1 tsp dried
2 bay leaves
Salt and pepper to taste

Ingredients

800 g beef chuck steak cut into 4 cm cubes
30 g all-purpose flour gluten-free blend
2 tbsp olive oil
2 large onions finely diced
3 medium carrots coarsely chopped
500 g potatoes peeled and cut into 3 cm chunks
3 medium celery sticks sliced into 1 cm pieces
4 cloves garlic minced
1 tbsp tomato puree
2 tbsp red wine vinegar
1.5 l beef stock homemade or store-bought, low-sodium
2 tsp thyme fresh sprigs or 1 tsp dried
2 leaves bay leaf
salt to taste
ground black pepper to taste

Method

Heat the oil in a large pot over medium-high heat. Add the beef cubes, working in batches, and cook until browned on all sides, about 3-4 minutes per side. Transfer to a plate and set aside.

Tip Do not overcrowd the pot to ensure proper browning rather than steaming.

5 min
Reduce heat to medium. Add the onions, carrots, and celery. Cook until softened, about 5-6 minutes. Stir in the garlic and tomato puree, cooking for another 1 minute until fragrant.

Tip Scrape the browned bits from the bottom of the pot with a wooden spoon.

8 min
Sprinkle the gluten-free flour over the vegetables and stir continuously for 1-2 minutes to form a roux. This will thicken the stew. Gradually pour in the vinegar, stirring constantly to prevent lumps.

Tip If the mixture clumps, add a splash of stock and stir until smooth.

5 min
Pour in the warm beef stock, stirring to combine. Return the beef to the pot along with any juices on the plate. Add the potatoes, thyme, and bay leaves. Bring to a gentle simmer.

Tip Ensure the liquid just covers the meat and vegetables.

2 min
Lower the heat to low and cover the pot with a lid. Simmer gently for 60-70 minutes, or until the beef is tender and the potatoes are cooked through. Taste and adjust seasoning with salt and pepper.

Tip Check the liquid level; add more stock if it reduces too much.

1 min
Remove the bay leaves. Ladle the stew into warm bowls. Serve immediately with a side of fresh salad or crusty gluten-free bread.

Tip A dollop of sour cream on top adds richness if desired.

5 min

Chef's tips

Sear the meat in batches to avoid crowding the pot, which ensures a deep brown color and richer flavor.
Using a gluten-free flour is essential here; the amount is small, but it provides the body for the sauce.
For deeper flavor, you can add a splash of red wine when deglazing the pot before adding the stock.
Vegetables added last should be cooked until tender but still holding their shape; don't overcook the potatoes.

Swap it

Lamb: Substitute beef with lamb shoulder; it is equally tender and rich, though may need slightly longer cooking.
Sausage: Replace beef with gluten-free smoked sausage, sliced into coins, for a more German-inspired flavor.
Vegetables: Add mushrooms or parsnips to the vegetable mix for extra earthy depth and varied texture.