Grandma's Braised Beef

Grandma's Braised Beef Recipe

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Janet Rivenbark


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


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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

How to Make Grandma's Braised Beef


  • 1In a Dutch oven, add enough olive oil to coat the bottom of the pan. Brown the meat well on all sides.
  • 2If using a crockpot, transfer meat to crockpot at this point. In either pot, add all ingredients, except the catsup. Add broth to cover meat.
  • 3Simmer 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.
  • 4Add catsup and cook for and additional 45 minutes to an hour.
  • 5My 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.
  • 6What 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.

Printable Recipe Card

About Grandma's Braised Beef

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

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