Wetterau Beef Stew
Course: MainCuisine: German, Hessen, WetterauDifficulty: MediumThis dish is essentially a version of the French Beef Burgundy, except it uses Frankfurt apple wine instead of red wine. It follows more in the tradition of German goulash than a proper stew, so feel free to add vegetables to make it heartier.
Ingredients
- Meat
1kg Stew Beef, Chuck or Rib
1 Large Onion
2 Bay Leaves
750ml Apple Wine or Dry White Wine (Apple Cider is not a good substitute for Apple Wine)
- Stew
High-temperature oil for frying
2 Large Onions
2 Tbsp tomato paste
750ml Apple Wine (additional)
3 Bay Leaves
3 Cloves
1 Tbsp Juniper Berries
1 Tbsp Black Peppercorns
1 Tbsp Mustard Seeds, lightly crushed
3 Large Apples
Flour, Salt, Pepper
Directions
- Marinade
- Cut the beef in large chunks or cubes, about four pieces for a 1kg cut of meat
- Dice the onions and place the meat along with the onions and bay leaves in an airtight container or bag
- Fill the container with the apple wine and marinate for 12-24 hours
- Stew
- Preheat the oven to 160°C (Note that this can also be made on the stovetop, simply let the meat simmer for the designated amount of time)
- Remove the meat from the marinade, pat the meat dry
- Strain the marinade and set aside
- Heat the oil to a medium-high temperature in an oven-safe pan and sear the pieces of meat on all sides
- Dice the onion and remove the meat from the pan when finished
- Deglaze the pan using the onion and leftover marinade, and reduce the liquid by half
- Add the tomato paste and additional apple wine and stir
- Return the meat to the pot and add the spices in a removable spice bag to the pot
- Put the pot in the oven for at least 2 hours, or until the desired level of softness is achieved
- About 30 minutes before the meat is ready, slice the apples and add them to the pot
- Serve with noodles or potato dumplings