In America when we make beef stew it usually has potatoes, carrots, and other vegetables. Not so in the Hesse region of Germany. Their stew consists of beef, onions, garlic, and green peppers only, along with some spices. Potatoes and carrots can be served on the side. This is a nice alternative to the American version!
Recipe: The New German Cookbook
- 6 Tbsp
- 3 lb
- boneless lean beef chuck, cut into 1-inch cubes
- 6 large
- yellow onions, peeled and coarsely chopped
- 3 clove
- (large) garlic, peeled and minced
- 2 Tbsp
- caraway seeds
- 1 Tbsp
- dried leaf marjoram, crumbled
- 3 Tbsp
- all purpose flour
- 2 tsp
- 1/2 tsp
- freshly ground black pepper
- 1 qt
- hot water
- 1 can(s)
- (6 oz.) tomato paste (or 2 or 3 fresh tomatoes, peeled and chopped)
- 4 large
- sweet green peppers, cored, seeded, and cut into 1-inch squares
How to Make HESSISCHES PAPRIKAFLEISCH
- 1In a large heavy kettle over high heat, heat 4 Tbsp of the oil for 2 minutes. Add one third of the beef and brown 3 to 4 minutes. With a slotted spoon, transfer the browned meat to a large heatproof bowl. Brown the remaining beef the same way in two batches and add to the bowl.
- 2Add the remaining 2 Tbsp. oil to the kettle, reduce the heat to moderately low, and stir in the onions, garlic, caraway seeds, and marjoram. Saute, stirring often, for 10 minutes, until limp and golden.
- 3Return the beef to the kettle along with all juices that have accumulated in the bowl, then sprinkle with the flour, salt, and pepper. Toss well. Add the water, raise the heat to high, and bring to a boil. Adjust the heat so the water bubbles very gently, cover, and simmer 1 hour.
- 4Blend in the tomato paste, or tomatoes, re-cover, and cook 1 hour longer. Add the green peppers, pushing them down into the stew, re-cover, and simmer 30 minutes. Uncover the stew and cook 30 minutes longer just to thicken the liquid a bit, then serve.
Serve with crusty chunks of wheat bread, boiled potatoes, or rice plus a crisp green salad.