Pfefferpotthast Recipe

Ingredients

• 2 pounds (900g) beef chuck, cut into chunks 2 pounds (900g) beef chuck, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, chopped 2 onions, chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 carrots, sliced 2 carrots, sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 1 leek, sliced 1 leek, sliced
• 2 bay leaves 2 bay leaves
• 1 teaspoon black peppercorns 1 teaspoon black peppercorns
• 1 teaspoon whole allspice 1 teaspoon whole allspice
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• Salt, to taste Salt, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the beef chunks and brown them on all sides. Remove the beef from the pot and set aside.
2. 2.
   In the same pot, add the onions and garlic. Sauté until the onions are translucent and fragrant.
3. 3.
   Add the carrots, celery, leek, bay leaves, black peppercorns, allspice, and dried thyme. Stir well to combine.
4. 4.
   Return the beef to the pot and pour in the beef broth and red wine. Season with salt to taste.
5. 5.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
6. 6.
   Remove the bay leaves and adjust the seasoning if needed.
7. 7.
   Serve the Pfefferpotthast hot, garnished with fresh parsley. Enjoy with crusty bread or boiled potatoes.

Treat your ingredients with care...

• Beef chuck — Choose well-marbled beef chuck for the best flavor and tenderness. Trim any excess fat before cutting into chunks.

Tips & Tricks

• For an extra depth of flavor, marinate the beef chunks in red wine and spices overnight before cooking.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with cold water and add it to the stew during the last 15 minutes of cooking.

Serving advice

Serve the Pfefferpotthast in deep bowls, allowing the flavorful broth to surround the tender beef chunks. Accompany it with a side of crusty bread or boiled potatoes to soak up the delicious juices.

Presentation advice

Garnish the Pfefferpotthast with a sprinkle of fresh parsley on top to add a pop of color. Serve it in rustic bowls or traditional German ceramic dishes to enhance the presentation and create an authentic dining experience.