Beef Stew with Potatoes and Gherkins
Healthy, because
Even smarter
Pfefferpotthast is a traditional meat dish of the German kitchen - nice and hearty thanks to beef and onions. The tubers are also rich in quercetin; this secondary plant substance not only protects our cells from free radicals, but can also render viruses and bacteria harmless.
You can also serve beetroot with the Westphalian Pfefferpotthast. The tubers are rich in betaine, phenolic acids, flavonoids and saponins - this makes the vegetable and an effective remedy against inflammatory processes in the body.
Ingredients
- Ingredients
- 400 grams small potatoes
- salt
- 700 grams Beef
- 6 onions
- 50 grams clarified butter
- freshly gound peppers
- 2 cloves
- 2 Tbsps green peppers
- ¼ tsp allspice
- 700 milliliters Beef stock
- 3 Tbsps breadcrumbs
- 1 Tbsp lemon juice
- 1 Tbsp Caper
- to garnish
- Pickled cucumber
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Peel and boil potatoes in salted water until tender. Rinse meat, pat dry and cut into cubes. Peel and slice onions.
Heat butter in a saucepan and brown meat cubes on all sides. Add sliced onions and sauté, stirring constantly. Season with salt and pepper. Add cloves, peppercorns, bay leaves and allspice. Pour in stock.
Put meat mixture in a roasting pan and braise in an oven for 1-1 1/2 hours. Remove from oven, stir in breadcrumbs and season with the lemon juice. Add the capers and boil briefly. Serve with pickled cucumber and boiled potatoes.
