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I've been perfecting my sauerbraten recipe for years, and I'm excited to share this German classic with you. Trust me, your taste buds will thank you! This hearty stew transforms tough beef into melt-in-your-mouth tender morsels through a tangy marinade and slow cooking process. Don't let the prep time scare you off – most of it's hands-off, and result's worth every minute. Get ready for rich, complex flavors that'll transport you straight to a cozy German tavern!
Ingredients for Sauerbraten Stew
- Beef roast: Tenderizes during marination, provides hearty flavor and texture to the stew, a classic ingredient in sauerbraten recipes.
- Red wine vinegar: Key component of the marinade, adds tanginess and depth of flavor to the beef, essential for traditional sauerbraten.
- Onion: Enhances the overall flavor profile, adds sweetness and depth to the stew, a staple ingredient in many savory dishes.
- Brown sugar: Balances the acidity of the vinegar, adds a touch of sweetness to the marinade, crucial for achieving the right flavor.
- Vegetable oil: Used for browning the beef, adds richness and helps develop flavors, essential for achieving a flavorful stew.
- Beef broth: Provides a rich base for the stew, enhances meaty flavors, adds depth and complexity to the dish.
- Flour: Used for thickening the stew, helps create a velvety texture, binds the ingredients together for a cohesive dish.
Read more: Instant Pot Sauerbraten Recipe Guide
Essential Tools for Making This Stew
- Large mixing bowl: To marinate the beef cubes with the vinegar mixture for enhanced flavor.
- Large pot: For browning the beef cubes and simmering the stew until the meat is tender.
- Small bowl: To create a slurry with flour for thickening the stew.
Sauerbraten Stew Recipe
Equipment
- Large pot
- Mixing bowl
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 2 lbs Beef roast cut into cubes
- 2 cups Red wine vinegar
- 1 cup Water
- 1 large Onion sliced
- 2 tbsp Brown sugar
- 1 tsp Salt
- 1 tsp Pepper
- 2 tbsp Vegetable oil
- 2 cups Beef broth
- 2 tbsp Flour for thickening
Read more: Mulligatawny Stew
Instructions:
- 1. In a large mixing bowl, combine red wine vinegar, water, sliced onion, brown sugar, salt, and pepper.
- 2. Add the beef cubes to the mixture and marinate in the refrigerator for at least 24 hours.
- 3. Remove the beef from the marinade and pat dry. Reserve the marinade.
- 4. In a large pot, heat vegetable oil over medium-high heat. Brown the beef on all sides.
- 5. Pour in the reserved marinade and beef broth. Bring to a boil, then reduce heat and simmer for 2-3 hours, until the beef is tender.
- 6. In a small bowl, mix flour with a bit of water to create a slurry. Stir into the stew to thicken.
- 7. Serve hot with a side of potatoes or bread.
Notes:
Nutrition value:
Keywords:
Read more: Reindeer Stew Recipe
Can You Make Sauerbraten Stew Ahead of Time?
Make Ahead Instructions
- Marinate the beef as per the recipe instructions and store it in an airtight container in the refrigerator for up to 2 days before cooking.
- After cooking, let the stew cool completely before transferring it to a container. Store it in the refrigerator for up to 3 days.
Freezing Instructions
- Cool the stew completely before transferring it to a freezer-safe container or bag.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating on the stovetop.
Marinating the beef in red wine vinegar for an extended period not only tenderizes the meat but also adds a unique tangy flavor to the sauerbraten stew.
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