German Stew Recipe with Beef, Potatoes, and Caraway

This German-style beef stew brings together tender chunks of beef, potatoes, carrots, cabbage, and caraway in a savory broth enriched with malty beer. German stews vary by region and household; this hearty, one-pot version takes inspiration from practical home cooking and works because the beef simmers until tender while the vegetables soak up the seasoned cooking liquid.

Ingredients

2 lb (900 g) boneless beef chuck, trimmed of excess hard fat and cut into 1½-inch (4 cm) cubes
1½ tsp (9 g) fine salt, plus more to taste
½ tsp (1 g) freshly ground black pepper
2 tbsp (16 g) all-purpose flour, optional, for a slightly thicker stew
2 tbsp (30 ml) neutral cooking oil, such as canola
2 medium yellow onions, about 2 cups (300 g), chopped
2 medium carrots, about 1½ cups (190 g), cut into ½-inch (1 cm) pieces
2 celery ribs, about 1 cup (120 g), sliced
3 garlic cloves, about 1 tbsp (9 g), finely chopped
2 tbsp (32 g) tomato paste
1 tsp (2 g) caraway seeds, lightly crushed
1 tsp (2 g) sweet paprika
1 bottle or can malty lager, 12 fl oz (355 ml); a German-style lager is a good choice
3 cups (710 ml) low-sodium beef broth
2 bay leaves
1½ lb (680 g) waxy potatoes, such as Yukon Gold, cut into 1-inch (2.5 cm) chunks
½ small green cabbage, about 12 oz (340 g), cored and cut into bite-size wedges or pieces
1 tbsp (15 ml) apple cider vinegar, plus more to taste
2 tbsp (8 g) chopped fresh parsley, for serving
1 tsp (2 g) prepared mustard, optional, for serving

Instructions

Prepare and season the beef. Pat the beef dry with paper towels so it can brown rather than steam. Toss it with the salt and pepper. If you want a thicker, more old-fashioned gravy, sprinkle over the optional flour and toss again until the cubes are lightly coated. Leave the flour out for a brothier stew or to avoid wheat.
Brown the beef, about 15 minutes. Heat the oil in a large, heavy pot or Dutch oven over medium-high heat. Add enough beef to cover the bottom without crowding it; work in two or three batches. Brown the cubes on several sides, turning as needed, then transfer them to a plate. Add a small splash of oil if the pot looks dry between batches. A browned crust gives the broth deeper flavor, so avoid stirring the meat constantly. The beef will not be cooked through at this point.
Soften the vegetables, about 8 minutes. Reduce the heat to medium. Add the onions, carrots, and celery to the pot and cook, stirring occasionally, until the onions begin to soften and the browned bits on the bottom loosen. Stir in the garlic, tomato paste, caraway, and paprika and cook for 2 minutes. Keep the garlic moving so it does not scorch; burnt garlic can make the broth bitter.
Add the beer and simmer the beef. Pour in the lager and scrape the bottom of the pot with a wooden spoon to release the browned bits. Let it bubble for about 5 minutes, then add the broth, bay leaves, and browned beef with any juices on the plate. Bring the liquid just to a gentle simmer, cover, and cook over low heat for 1 hour 15 minutes. Keep the stew at a quiet simmer, not a rolling boil; check occasionally and lower the heat if it is bubbling vigorously. The beef should be starting to become tender before the potatoes go in.
Add potatoes and finish cooking, about 25 minutes. Stir in the potatoes, cover, and simmer gently until the potatoes are tender when pierced with a knife and the beef is easy to break apart with a fork. Check the largest beef cube with a food thermometer: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef. Let the finished stew stand for at least 3 minutes before serving. Chuck cooked for tenderness will usually be well above that minimum.
Cook the cabbage, about 5 minutes, and season. Stir in the cabbage and cook until it is tender but still holds its shape. Remove the bay leaves. Stir in the cider vinegar, taste the broth, and add more salt, pepper, or vinegar if needed. The vinegar should brighten the stew rather than make it taste sour. Spoon into warm bowls and finish with parsley and, if you like, a small dab of mustard.

Tips

Choose a braising cut. Chuck has enough connective tissue to become tender during a long, moist simmer. If using stew meat sold in mixed pieces, cut large pieces to a similar size so they finish at roughly the same time. Lean steak is a poor swap here: it can turn dry and firm before the vegetables are ready.
Keep the simmer gentle. A few slow bubbles are ideal. Boiling hard can make the beef tighten and break the potatoes apart. If the liquid reduces too much before the meat is tender, add hot broth or water a little at a time; the finished stew should be substantial, not dry.
Adjust thickness without overcooking. The optional flour gives the broth a little body, but it is not essential. For a thicker stew without flour, mash a few cooked potato pieces against the side of the pot and stir them back in. Do this near the end so the rest of the potatoes keep their shape.
Make the flavor work for you. Caraway is a familiar seasoning in some German-style cabbage and meat dishes, but it can be assertive. Start with the listed teaspoon, or use ½ teaspoon if you are new to it. If you cannot find caraway, use fennel seed for a sweeter, slightly different flavor, or omit it rather than substituting ground cumin.

Serving Suggestions

Serve the stew hot in deep bowls, making sure each portion gets beef, potatoes, vegetables, and plenty of broth. Rye bread, crusty country bread, or soft pretzels are useful for soaking up the cooking liquid. A simple cucumber salad or a crisp green salad adds a cool contrast, while braised red cabbage makes the meal feel especially suited to a chilly evening. If serving bread, offer butter separately so diners can choose how rich they want the meal to be.

The stew is filling enough to serve as a complete main course, but you can make smaller portions for a meal with a first course. Set out extra chopped parsley, mustard, and cider vinegar at the table: a little of any of these can lift the flavor of a bowl without changing the pot for everyone. Keep any bread or salad separate from the stew so leftovers can be stored and reheated well.

Variations

Use broth instead of beer: Replace the 12 fl oz (355 ml) lager with the same amount of beef broth. For a little of the beer’s malty sharpness, add an extra teaspoon of cider vinegar near the end, tasting as you go. The broth-only version tastes rounder and less bitter. Beer is not a universal feature of German stews, so this is a reasonable choice rather than a compromise on one fixed traditional formula.

Make it pork-based: Replace the chuck with 2 lb (900 g) boneless pork shoulder cut into similar cubes. Pork shoulder also benefits from a slow simmer; cook until tender and check a large piece with a food thermometer. USDA FSIS gives 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of pork. The flavor will be milder, so keep the caraway and consider adding a little extra mustard at the table.

Change the vegetables: Parsnips can replace some or all of the carrots, and sliced leeks can replace part of the onion. Add firm root vegetables with the potatoes. Tender additions such as peas should go in during the final few minutes, not at the beginning, or they may lose their color and texture. You can also leave out the cabbage for a simpler beef-and-potato stew.

Make it gluten-free: Skip the optional flour and check that the broth and beer you use are suitable for your needs. Many beers contain gluten, so replace the lager with broth or a clearly labeled gluten-free beer. The stew will be a little less thick without flour; mash a few potatoes into the broth if you want a fuller texture.

Storage and Reheating

Cool the stew promptly and refrigerate it within 2 hours of cooking in shallow, covered containers. It keeps for 3 to 4 days in the refrigerator. The potatoes will soften a little as they sit, and the broth may thicken; loosen it with a splash of broth or water when reheating. For the best texture, store the stew as a whole rather than blending it or mashing all the vegetables.

Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring gently until it is steaming throughout and reaches 165°F (74°C). Check with a food thermometer, especially in the center of a large portion, and avoid a hard boil that can break up the potatoes. In a microwave, use a microwave-safe covered bowl, stir partway through, and check the temperature in more than one spot. Freeze portions in airtight freezer-safe containers for up to 3 months for best quality; thaw overnight in the refrigerator and reheat to 165°F (74°C).

Frequently Asked Questions

What cut of beef is best for German stew?
Boneless chuck is a dependable choice because it becomes tender during a long simmer and gives the broth a rich flavor. Beef shoulder is another suitable option. Avoid very lean cuts intended for quick cooking, since they can become dry before they soften. Cut the meat into evenly sized cubes so the pieces cook at a similar rate.

Can I make this stew without beer?
Yes. Replace the beer with an equal amount of beef broth. The broth will taste less malty and a little less sharp, but the onions, tomato paste, caraway, and browned beef still make a flavorful stew. A small extra splash of cider vinegar at the end can bring back some brightness; add it gradually and taste before adding more.

Why is my beef still tough after simmering?
It probably needs more time, or the pot may have been simmering too vigorously. Tough connective tissue softens gradually, so keep the stew covered at a gentle simmer and check again in 15-minute intervals. Add a little hot broth if the liquid level has dropped. Do not add the potatoes until the beef is beginning to soften, or the potatoes may become overdone while the meat finishes.

Can I make German stew ahead of time?
Yes. The flavor often settles in nicely after a night in the refrigerator. Cool and refrigerate it within 2 hours, then reheat gently to 165°F (74°C) before serving. The potatoes may absorb broth as the stew rests, so keep extra broth or water on hand to adjust the consistency. Add a fresh sprinkle of parsley after reheating.

Can I cook this in a slow cooker?
For the best flavor, brown the beef and soften the vegetables in a skillet first, then transfer them to the slow cooker with the beer, broth, and bay leaves. Cook on low until the beef is nearly tender, usually about 6 to 7 hours depending on the appliance and cube size. Add potatoes and carrots for the final 2 to 3 hours and cabbage for about the final 30 minutes. Slow cookers vary, so check tenderness and temperature rather than relying on time alone.

What should I do if the stew tastes flat?
First check the salt, since low-sodium broth and unsalted ingredients can need additional seasoning. Then add cider vinegar a teaspoon at a time to sharpen the flavor, or a little mustard at the table. If it tastes harsh rather than flat, let it simmer gently for a few more minutes or add a splash of broth. Make adjustments to the pot in small amounts so the caraway and beer remain balanced.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).