Wetterau Beef Stew

Wetterau Beef Stew

Course: MainCuisine: German, Hessen, WetterauDifficulty: Medium

This 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.


  • 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


  • 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

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