Grandma's Braised Beef Recipe

No Photo

Have you made this?

 Share your own photo!

Grandma's Braised Beef

Janet Rivenbark


This was my grandmother's recipe. It was a "Depression" version of a German dish that her mother cooked.

pinch tips: How to Tie a Roast


4 - 6


1-1 1/2 lb
mostly lean beef, any cut, the cheaper the better
olive oil, to coat the bottom of the pan
3 Tbsp
pickling spices, in a teaball or tied in a piece of cheesecloth
1 -2 large
bay leaves
beef broth
15 oz

Directions Step-By-Step

In a Dutch oven, add enough olive oil to coat the bottom of the pan. Brown the meat well on all sides.
If using a crockpot, transfer meat to crockpot at this point. In either pot, add all ingredients, except the catsup. Add broth to cover meat.
Simmer covered, over low heat until meat is tender. This can vary with the cut of meat, usually anywhere from 2 to 4 hours (all day in the crockpot.) If using the Dutch oven check every hour or so and keep adding broth to keep meat covered.
Add catsup and cook for and additional 45 minutes to an hour.
My grandmother served it with egg dumplings, but it can be served with egg noodles or potato dumplings. I usually serve it with Gnocchi. They are Italian, but are made the same way as the German potato dumplings, only they are smaller.
What ever you choose to serve it with, cook according to your recipe or the package directions. I put the noodles, or dumplings or Gnocchi in the bottom of a flat soup bowl and ladle the braised beef over.

If you are worried that it isn't a balanced meal (no veggies) it is also good with carrots added. I will occasionally steam a package of sliced carrots and add them to the top in the bowl just before I serve.

About this Recipe

Course/Dish: Beef
Hashtags: #stew, #german