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Oma's Pfefferpotthast: German Peppered Beef Stew

Pfefferpotthast: A classic German beef stew braised in rich gravy. Enjoy this peppered dish with boiled potatoes, gherkins, and red beets for authentic flavor.

Ingredients:

• 3 tbsp (42 g) clarified butter or (45 ml) neutral oil
• 1¾ lb (795 g) lean stewing beef, cut into 3⁄4-inch cubes
• 1½ lb (681 g) onions, finely diced
• 2 tbsp (32 g) tomato paste
• 4 cups (960 ml) beef broth
• ¾ cup (108 g) diced dill pickles or gherkins
• 2 bay leaves

• 2 allspice berries
• 1 juniper berry
• 1½ lb (681 g) potatoes, peeled and cut into ¾-inch cubes
• 2 carrots, diced (optional)
• 1 tbsp (15 ml) fresh lemon juice
• ½ tsp (2 g) sugar
• 1 tbsp (9 g) capers (optional)
• salt and freshly ground black pepper, to taste

Instructions:

1. In a large saucepan, melt the butter over medium-high heat.
2. Add the beef, in batches, and brown on all sides, for 5 to 8 minutes. Be careful not to crowd the meat. Keeping the fat in the saucepan, transfer the beef to a bowl and set aside.
3. Add the onions to the saucepan and cook over medium-high for 5 minutes, until softened.
4. Add the tomato paste and keep stirring. When the mixture starts to stick to the bottom, deglaze the pan with a splash of broth and keep stirring until it sticks again. Repeat this process two more times. This should take about 10 to 15 minutes.
5. Return the meat and any juices in the bowl back to the saucepan, along with the remaining broth, pickles, bay leaves, allspice berries, and juniper berry. Bring to a boil.
6. Reduce the heat to low, cover, and simmer for 60 minutes, or until the meat is tender.
7. Add the potatoes and carrots (if using) and cook an additional 20 minutes.
8. Remove the bay leaves. Stir in the lemon juice, sugar, and capers (if using).
9. Season with salt and pepper, and serve.

Notes/Hints:

• Use carrots, celeriac, celery, broccoli stems, parsnips, etc. Goodness, even some peas added right at the end would be great.
• Use half beef and half pork to make this a less expensive meal.
• Thicken the gravy with either a cornstarch/water slurry or by sprinkling in just enough instant mashed potato flakes to make it as thick as you like.

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