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German Beef Stew with Carrots and Potatoes

German beef stew simmers in a Dutch oven with carrots, Yukon Gold potatoes, paprika, and caraway until the beef is fork-tender. Dry red wine and browned bits build a savory broth for this hearty one-pot dinner.
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Prep Time 25 minutes
Cook Time 2 hours 20 minutes
Resting 10 minutes
Total Time 2 hours 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: German
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb beef chuck trimmed and cut into 1 1/2-inch cubes
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp vegetable oil
  • 1 yellow onion large, diced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 2 tbsp all-purpose flour
  • 1 tbsp sweet paprika
  • 1 tsp caraway seeds
  • 1 cup dry red wine
  • 3 cups low-sodium beef broth
  • 2 bay leaves
  • 1 lb carrots peeled and cut into 1-inch pieces
  • 1.5 lb Yukon Gold potatoes cut into 1 1/2-inch chunks

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Pat the beef dry.
  2. Season the beef with the salt and pepper.
  3. Heat the oil in a 6-quart Dutch oven over medium-high heat.
  4. Brown the beef in batches for 3 to 4 minutes per side, then transfer it to a plate.
  5. Add the onion to the pot and cook over medium heat for 5 to 7 minutes, stirring occasionally, until softened.
  6. Add the garlic and tomato paste and cook for 1 minute.
  7. Stir in the flour, paprika, and caraway seeds and cook for 1 minute more.
  8. Pour in the wine and scrape up the browned bits from the bottom of the pot.
  9. Stir in the broth, add the bay leaves and beef with any accumulated juices, and bring to a gentle simmer.
  10. Cover and simmer over low heat for 1 1/4 to 1 1/2 hours, until the beef is nearly fork-tender.
  11. Stir in the carrots and potatoes, cover, and simmer for 30 to 40 minutes, until the vegetables are tender and the beef is fork-tender.
  12. Remove the bay leaves.
  13. Let the stew rest for 10 minutes before serving.

Notes

For the best browning, cook the beef in batches rather than crowding the Dutch oven. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. For a gluten-free version, replace the flour with a cornstarch slurry.