High protein Eintopf is a hearty German-style one-pot stew made here with lean beef, beans, lentils, and vegetables in a savory broth. Eintopf means “one pot,” and recipes vary widely by region and household; this version is filling, straightforward to prepare, and easy to adapt with the vegetables or legumes you have.
Ingredients
- 1 tablespoon (15 ml) olive oil
- 1 pound (454 g) lean beef stew meat, cut into ¾-inch (2 cm) cubes
- 1 medium yellow onion, about 1 cup (150 g), diced
- 2 medium carrots, about 1 cup (130 g), sliced into ½-inch (1 cm) rounds
- 2 celery stalks, about 1 cup (100 g), sliced
- 2 cloves garlic, minced
- 1 tablespoon (15 g) tomato paste
- 1 teaspoon (2 g) sweet paprika
- ½ teaspoon dried thyme (about 0.5 g)
- 6 cups (1.4 L) low-sodium beef broth
- ¾ cup (140 g) brown or green lentils, rinsed and picked over
- 1 medium Yukon Gold potato, about 8 ounces (225 g), cut into ¾-inch (2 cm) cubes
- 1 can (15 ounces/425 g) cannellini beans, drained and rinsed
- 1 cup (100 g) shredded green cabbage
- 1 teaspoon (6 g) fine salt, plus more to taste
- ½ teaspoon (1 g) black pepper, plus more to taste
- 1 tablespoon (15 ml) red wine vinegar or cider vinegar
- 2 tablespoons (8 g) chopped fresh parsley
Instructions
- Prepare the vegetables and rinse the lentils. Pat the beef dry with paper towels, then season it with about half the salt and the black pepper. Keeping the pieces similar in size helps them cook evenly.
- Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Working in batches so the pot is not crowded, brown the beef on two or three sides, about 5–6 minutes per batch. Transfer the browned pieces to a plate. Browning builds flavor; the beef does not need to be cooked through yet.
- Reduce the heat to medium. Add the onion, carrots, and celery to the pot and cook, stirring and scraping up browned bits, for 5 minutes, until the onion starts to soften. If the pot looks dry or the vegetables stick, add a tablespoon of water. Stir in the garlic, tomato paste, paprika, and thyme; cook for 1 minute.
- Return the beef and any juices to the pot. Add the broth, lentils, potato, remaining salt, and a few grinds of pepper. Bring to a boil, then lower the heat so the liquid simmers gently. Cover partially and cook for 40–45 minutes, stirring occasionally, until the lentils are nearly tender and the beef is becoming tender. Keep the simmer gentle; a hard boil can make the meat tougher and cause liquid to evaporate too quickly.
- Stir in the cannellini beans and cabbage. Simmer uncovered for 10–15 minutes, until the cabbage is tender, the lentils are soft but intact, and the beef is fork-tender. Check the thickest beef pieces 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; for this stew, continue cooking until the pieces are tender, which will generally take them well beyond that temperature.
- Stir in the vinegar and parsley. Taste and adjust the salt, pepper, or vinegar. If the stew is thicker than you like, add hot broth or water a little at a time; if it is too thin, simmer uncovered for a few more minutes. Let it stand for 5 minutes before serving so the broth settles and the flavors meld.
Tips
- Choose the right cut. Beef chuck or labeled stew meat works well because slow simmering softens its connective tissue. Very lean steak cuts can turn dry and chewy during the longer cooking time.
- Keep lentils intact. Brown or green lentils hold their shape better than red lentils, which tend to break down and thicken the broth. Check lentil doneness near the end because age and variety affect cooking time.
- Control the salt. Low-sodium broth gives you room to season at the end. If using regular broth, start with less added salt and taste after the beans and broth have simmered.
- Make it thicker without flour. Mash a few potato cubes or lentils against the side of the pot and stir them in. This gives the broth body while keeping the stew gluten-free, provided your broth is also gluten-free.
Serving Suggestions
Serve the stew hot in deep bowls, with crusty rye or sourdough bread for dipping. A spoonful of mustard on the side is a familiar German-style accompaniment, while extra chopped parsley or a small splash of vinegar brightens each bowl. Because the pot already contains beef, beans, lentils, and vegetables, a simple green salad or sliced cucumbers are enough alongside it.
Variations
For a pork version, replace the beef with 1 pound (454 g) of pork shoulder cut into cubes and cook until tender; use a thermometer to verify whole pork pieces reach 145°F (63°C), followed by a 3-minute rest. For a poultry version, use boneless chicken thighs and add them later, after the lentils have simmered for about 25 minutes, so they do not overcook. Check chicken with a thermometer and cook to 165°F (74°C), the USDA FSIS safe minimum for poultry.
To make the stew vegetarian, omit the beef and use vegetable broth, then add another can of beans or 8 ounces (225 g) of diced, browned tempeh for extra substance. The flavor will be lighter and less savory; a teaspoon of soy sauce or miso can add depth, so reduce the salt accordingly. You can also swap the cabbage for chopped kale or savoy cabbage, adding either during the final 10–15 minutes. For a smoky note, use smoked paprika in place of sweet paprika.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in shallow, covered containers. Keep them refrigerated at 40°F (4°C) or below and use within 3–4 days. For longer storage, freeze in meal-size airtight containers for up to 3 months; thaw overnight in the refrigerator for more even reheating. The potatoes may become a little softer after freezing, but the stew remains suitable for reheating.
Reheat only the portion you plan to eat on the stovetop over medium heat, stirring occasionally, or in a microwave-safe covered dish, stirring partway through. Add a splash of broth or water if it has thickened. Heat leftovers to 165°F (74°C) throughout, checked with a food thermometer. Bring stovetop portions to a simmer, but avoid repeatedly cooling and reheating the full pot.
Frequently Asked Questions
What does Eintopf mean?
Eintopf is German for “one pot.” It describes a broad family of hearty dishes cooked together in one pot, often with vegetables and a source of protein. Ingredients and consistency vary, so this beef-and-legume version is one practical interpretation rather than a single definitive recipe.
Can I use canned lentils instead of dried lentils?
Yes. Drain and rinse about 2 cups (400 g) of cooked canned lentils, then add them with the cannellini beans and cabbage. Skip the 40–45-minute lentil simmer and cook the beef and potato in the broth until tender, usually about 45–55 minutes; start checking the potato around 20 minutes.
Can I make this stew in advance?
Yes. Cook it fully, cool it promptly in shallow containers, and refrigerate within 2 hours. The flavor often melds overnight. Reheat the portion you need to 165°F (74°C), adding liquid if the lentils have absorbed much of the broth.
Why is my beef still tough?
Stew meat often needs more time at a gentle simmer before its connective tissue softens. Keep the pot covered partially, check that it is simmering rather than boiling hard, and continue cooking in 10-minute increments until fork-tender. Add a little water or broth if the liquid level gets low.
Can I make it in a slow cooker?
Yes. For best flavor, brown the beef and soften the vegetables in a skillet first. Transfer them to the slow cooker with broth, lentils, seasonings, and potato; cook on low for about 7–8 hours or high for 4–5 hours, until tender. Add the canned beans and cabbage for the final 30–45 minutes. Slow cookers vary, so check for tenderness and ensure any poultry variation reaches 165°F (74°C).
Is this stew gluten-free?
The ingredients listed can be gluten-free, but check the labels on broth, canned beans, and any substitutions for gluten-containing additives or cross-contact warnings. Serve with gluten-free bread if needed.
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