Sauerbraten German Beef Stew
A classic German beef stew marinated in vinegar, water, and spices, then slow-cooked to tender perfection. Served with a side of pilaf and steamed vegetables.
Ingredients
- ●1 piece beef (3-4 pounds chuck or round)
- ●1 cup french pilaf
- ●1 cup french pilaf
- ●2 cups beef broth
- ●1/2 cup vinegarapple cider vinegar
- ●1 medium onion
- ●1 tablespoon caraway seeds
- ●1 teaspoon salt
- ●1/2 teaspoon black pepper
- ●2 cups water
Instructions
- 1
Marinate the beef in a large bowl with vinegar, beef broth, onion, caraway seeds, salt, and black pepper for at least 2 days in the refrigerator.
- 2
Preheat the oven to 300°F (150°C).
- 3
Remove the beef from the marinade and place it in a large Dutch oven or oven-safe pot.
- 4
Add the pilaf to the pot and stir to combine.
- 5
Cover the pot with a lid and transfer it to the preheated oven.
- 6
Braise the beef for 3 hours, or until it's tender and falls apart easily.
- 7
Remove the pot from the oven and let it cool slightly.
- 8
Transfer the beef to a cutting board and slice it thinly against the grain.
- 9
Serve the beef with the pilaf and steamed vegetables.
- 10
Strain the cooking liquid and discard the solids.
- 11
Skim off any excess fat from the surface of the liquid.
- 12
Serve the beef stew hot, garnished with chopped fresh parsley or thyme if desired.