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German Beef Stew with Carrots and Potatoes

German beef stew with carrots and potatoes simmers in a rich red wine and beef broth until the beef is fork-tender. Caraway, sweet paprika, and marjoram give this one-pot stew its distinctive German-inspired flavor.
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Prep Time 25 minutes
Cook Time 2 hours 43 minutes
Total Time 3 hours 8 minutes
Servings: 6 servings
Course: Dinner
Cuisine: German
Calories: 900
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Pat the beef dry and season it with the salt and pepper.
  2. Heat the oil in a 6-quart Dutch oven over medium-high heat, then brown the beef in 3 batches, turning to brown several sides, about 6 minutes per batch; transfer each batch to a plate.
  3. Add the onion to the pot and cook over medium heat, stirring occasionally, until softened, about 5 minutes.
  4. Stir in the garlic, tomato paste, paprika, caraway seeds, and marjoram and cook for 1 minute, then sprinkle in the flour and stir until no dry flour remains.
  5. Pour in the wine and scrape up the browned bits; simmer until reduced by about half, 3 to 5 minutes.
  6. Stir in the beef broth and bay leaf, then return the beef and any juices to the pot.
  7. Bring the stew to a simmer, cover, and cook over low heat until the beef is beginning to turn tender, about 1 1/2 to 2 hours.
  8. Stir in the carrots and potatoes, cover, and simmer until the vegetables are tender and the beef is fork-tender, 25 to 35 minutes.

Notes

Brown the beef in batches without crowding the Dutch oven for better browning. Refrigerate leftovers for 3–4 days or freeze them; for a gluten-free version, use a gluten-free flour blend in place of the all-purpose flour.