Eichsfeld Beer and Pepper StewCourse: SoupsCuisine: Germany – ThuringiaDifficulty: Easy
This simple stew recipe comes from a town in Thuringia. Given the ingredients, it could plausibly be described as a fairly generic German beef goulash recipe. The key part of this recipe is searing the meat, as it will add a great deal of flavor, both to the meat and the resulting stew. You can add anything else you want to the stew. Red peppers and potatoes are common ingredients. Just be sure to add them halfway through.
1 kg Stew Beef Cubed
40 g Cooking Fat (or use 2 Tbs of oil)
1 kg Onions
2 tsp Ground White Pepper
1 tsp Black Pepper Flakes or Coursely Ground
1 cup of Malty beer
1 cup of Beef Broth
- Sear the large cubes of beef on each side over high heat for about 3-4 minutes on each side. Less time is needed if using a lean cut of meat.
- In the meantime, chop the onions into 1 cm cubes.
- Remove the seared meat from the pot, deglaze the pan with the onions, and fry until they have turned yellow and are mostly dehydrated.
- Return the meat to the pan and add the salt and pepper
- Add the beer and broth
- Stir together, bring to a boil, reduce the temperature, and let cook for about one hour.