Best 7 German Sauerbraten Stew Recipes

Are you looking for a delicious and authentic German sauerbraten stew recipe? Look no further! This classic German dish is made with beef, red wine, vinegar, and a variety of spices. It is typically served with red cabbage and potato dumplings. The beef is marinated in the red wine, vinegar, and spices for several days, then braised until tender. The result is a flavorful and hearty stew that is perfect for a cold winter day. In this article, we will provide you with a step-by-step guide to making the best German sauerbraten stew. We will also include tips on how to choose the right ingredients and how to troubleshoot any problems you may encounter. So grab your apron and get ready to cook up a delicious German feast!

Check out the recipes below so you can choose the best recipe for yourself!

SAUERBRATEN STEW

Sauerbraten Stew image

"With this original recipe, I was one of 10 finalists at an Ohio Beef Council Beef Cook-Off," notes Margaret Ashcraft of Piqua, Ohio. "Serve this hearty sweet-and-sour spicy dish with parsley potatoes, German spaetzles or noodles."

Provided by Taste of Home

Categories Dinner

Time 2h30m

Yield 2 servings.

Number Of Ingredients 14

Ingredients

1/2 cup water
1/4 cup red wine vinegar
1 tablespoon sugar
1 boneless beef chuck roast (3/4 pound), cut into 1-inch cubes
3/4 teaspoon salt
Dash pepper
Dash ground nutmeg
1 small onion, sliced
2 teaspoons minced fresh parsley
1 bay leaf
3 tablespoons raisins
2 teaspoons cornstarch
2 tablespoons half-and-half cream
Hot cooked egg noodles

Steps:

In a small saucepan, combine the water, vinegar and sugar. Cook and stir over medium heat until sugar is dissolved; cool. Sprinkle beef with salt, pepper and nutmeg; place in a large resealable plastic bag. Add onion, parsley, bay leaf and cooled marinade. Seal bag and turn to coat; refrigerate overnight. , Drain, reserving 1/2 cup marinade. Discard bay leaf. Place the beef and reserved marinade in a saucepan; bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is tender. , Stir in raisins. Combine cornstarch and cream; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Serve over noodles.

Nutrition Facts :

GERMAN SAUERBRATEN STEW

German Sauerbraten Stew image

Our kids typically don't care for cabbage, but they can't get enough of this dish. I often put this stew on the stove before doing chores so we can come inside to a hearty meal.

Provided by Taste of Home

Categories Dinner

Time 2h20m

Yield 12-14 servings (3-1/2 quarts).

Number Of Ingredients 13

Ingredients

2 pounds boneless pork, trimmed and cut into 1-1/2-inch cubes
2 tablespoons vegetable oil
1-1/2 quarts water
2 cups ketchup
1 large onion, chopped
2 medium potatoes, peeled and cubed
3 medium carrots, cut into 1/2-in slices
1 cup fresh or frozen cut green beans (1-inch pieces)
1 cup shredded cabbage
2 celery ribs, cut into 1/2-inch slices
1/4 to 1/2 teaspoon ground allspice
1/4 teaspoon pepper
1 cup crushed gingersnaps (about 16 cookies)

Steps:

In a Dutch oven or soup kettle, brown pork in oil. Add the next 10 ingredients. Cover and simmer for 1-1/2 hours. Stir in gingersnap crumbs; simmer, uncovered, for 30 minutes or until stew is thickened and pork is tender.

Nutrition Facts :

SLOW-COOKER SAUERBRATEN BEEF

Slow-Cooker Sauerbraten Beef image

Let this German specialty slow-cook all day, and the results will be a tangy and tender dish for six.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 7h35m

Yield 6

Number Of Ingredients 9

Ingredients

2 lb beef stew meat (1-inch pieces)
1 cup chopped onions (2 medium)
1 cup beef broth
1 cup red wine vinegar or cider vinegar
2 dried bay leaves
6 cups uncooked medium egg noodles (12 oz)
3/4 cup crushed gingersnap cookies (about 15)
2 tablespoons packed brown sugar
2 tablespoons chopped fresh parsley

Steps:

In 3 1/2- to 4-quart slow cooker, mix beef, onions, broth, vinegar and bay leaves.
Cover; cook on Low heat setting 7 to 9 hours.
About 15 minutes before serving, cook noodles as directed on package. Remove bay leaves from beef mixture. Stir in crushed cookies and brown sugar. Cover; cook on Low heat setting 15 minutes longer or until mixture is bubbly and thickened. Serve beef mixture over noodles; sprinkle with parsley.

Nutrition Facts : Calories 590, Carbohydrate 59 g, Cholesterol 140 mg, Fat 1 1/2, Fiber 2 g, Protein 39 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 16 g, TransFat 1 1/2 g

TRADITIONAL GERMAN SAUERBRATEN

Traditional German Sauerbraten image

This sour beef dish was often cooked by my German grandmother. It is perfect for any Oktoberfest celebration and is sure to get many rave reviews. My wife was not so hot on the idea of sour beef until she tried it in Germanland in Epcot Center. Serve with potato dumplings, potato pancakes or boiled potatoes (or boiled cauliflower).

Provided by Jerry

Categories World Cuisine Recipes European German

Time P3DT2h25m

Yield 8

Number Of Ingredients 14

Ingredients

3 ½ pounds beef round steak
1 tablespoon salt
ground black pepper to taste
16 fluid ounces vinegar
1 ½ cups sliced carrots
1 cup sliced onion
12 peppercorns
5 whole cloves
3 bay leaves
1 sprig fresh parsley, chopped
2 tablespoons all-purpose flour
¼ cup butter
8 gingersnap cookies, crushed, or more to taste
1 tablespoon white sugar

Steps:

Wipe beef with a damp cloth and season with salt and pepper. Place seasoned beef in a large glass bowl.
Combine vinegar, carrots, onion, peppercorns, cloves, bay leaves, and parsley in a bowl; pour over beef. Cover dish tightly with a lid or plastic wrap.
Refrigerate beef, turning daily, for 3 to 7 days.
Drain meat, reserving liquid and vegetables. Rub flour over all sides of beef.
Heat butter in a large Dutch oven over medium-high heat; brown beef on all sides, 5 to 10 minutes. Add onions, carrots, and 2 cups reserved liquid. Cover Dutch oven, lower heat to medium-low, and simmer until meat is tender, about 2 hours. Transfer beef to a serving platter.
Stir gingersnap crumbs and sugar into the liquid in Dutch oven; cook and stir until sauce is thickened, about 5 minutes. Pour sauce over meat.

Nutrition Facts : Calories 411.6 calories, Carbohydrate 13.6 g, Cholesterol 121.1 mg, Fat 20.5 g, Fiber 1.9 g, Protein 41.1 g, SaturatedFat 9 g, Sodium 1011.3 mg, Sugar 5.9 g

KATE'S EASY GERMAN SAUERBRATEN

Kate's Easy German Sauerbraten image

This is a slow-cooker version of a classic German recipe. Sauerbraten is often served with red cabbage and spaetzle noodles.

Provided by kateshort

Categories World Cuisine Recipes European German

Time P2DT8h50m

Yield 8

Number Of Ingredients 17

Ingredients

2 cups water
1 cup red wine
1 cup cider vinegar
1 lemon, sliced
½ large onion, diced
1 clove garlic, diced
10 whole cloves
2 bay leaves
2 tablespoons white sugar
2 tablespoons salt
1 tablespoon juniper berries, crushed
1 teaspoon whole peppercorns
1 (4 pound) boneless beef chuck roast
2 cups chopped onions
2 cups chopped carrots
1 cup diced celery
8 gingersnap cookies, crushed

Steps:

Heat water, red wine, cider vinegar, lemon, 1/2 onion, garlic, cloves, bay leaves, white sugar, salt, juniper berries, and peppercorns in a saucepan over medium heat until sugar is dissolved, about 5 minutes. Allow marinade to cool and pour into a resealable plastic bag. Add beef roast, coat with marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator 2 to 3 days, turning the roast twice a day.
Place onions, carrots, and celery in a slow cooker. Remove roast from marinade and place atop vegetables. Strain marinade and pour 2 1/2 cups over roast; reserve remaining marinade.
Cover and cook roast on Low for 8 hours. Turn slow cooker off. Transfer roast to a cutting board and cover with aluminum foil. Strain cooking liquid into a large bowl and return vegetables to slow cooker to rest.
Heat about 3 cups cooking liquid and gingersnaps in a saucepan over medium-high heat, adding reserved marinade as needed, until gravy is thickened, about 10 minutes.
Slice roast and serve with vegetables and gravy.

Nutrition Facts : Calories 460.4 calories, Carbohydrate 17.9 g, Cholesterol 103.3 mg, Fat 27 g, Fiber 3 g, Protein 27.8 g, SaturatedFat 10.5 g, Sodium 1875.3 mg, Sugar 9.6 g

GERMAN SAUERBRATEN STEW RECIPE

German Sauerbraten Stew Recipe image

Make and share this German Sauerbraten Stew Recipe recipe from Food.com.

Provided by Chef GreanEyes

Categories Stew

Time 2h20m

Yield 3 1/2 quarts, 12-14 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs boneless pork, trimmed and cut into 1-1/2-inch cubes
2 tablespoons vegetable oil
1 1/2 quarts water
2 cups ketchup
1 large onion, chopped
2 medium potatoes, peeled and cubed
3 medium carrots, cut into 1/2-in slices
1 cup green beans (1-inch pieces)
1 cup shredded cabbage
2 celery ribs, cut into 1/2-inch slices
1/4-1/2 teaspoon ground allspice
1/4 teaspoon pepper
1 cup crushed gingersnaps (about 16 cookies)

Steps:

In a Dutch oven or soup kettle, brown pork in oil.
Add the next 10 ingredients.
Cover and simmer for 1-1/2 hours.
Stir in gingersnap crumbs; simmer, uncovered, for 30 minutes or until stew is thickened and pork is tender.

Nutrition Facts : Calories 344.8, Fat 15.7, SaturatedFat 4.8, Cholesterol 50.6, Sodium 616.5, Carbohydrate 34.6, Fiber 2.5, Sugar 15, Protein 17.4

SAUERBRATEN STEW

Sauerbraten Stew image

Found all allrecipes, originally from Taste of Home. Posted for ZWT IV, Germany. Prep time does not include overnight marination. Note that this says it's just for two.

Provided by pattikay in L.A.

Categories Stew

Time 2h30m

Yield 2 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup water
1/4 cup red wine vinegar
1 tablespoon sugar
3/4 lb boneless beef chuck roast, cut into 1-inch cubes
3/4 teaspoon salt
1 dash pepper
1 dash ground nutmeg
1 small onion, sliced
2 teaspoons minced fresh parsley
1 bay leaf
3 tablespoons raisins
2 teaspoons cornstarch
2 tablespoons half-and-half cream
hot cooked egg noodles

Steps:

In a small saucepan, combine the water, vinegar and sugar. Cook and stir over medium heat until sugar is dissolved; cool.
Sprinkle beef with salt, pepper and nutmeg; place in a large resealable plastic bag.
Add onion, parsley, bay leaf and cooled marinade. Seal bag and turn to coat; refrigerate overnight.
Drain, reserving 1/2 cup marinade. Discard bay leaf.
Place the beef and reserved marinade in a saucepan; bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is tender.
Stir in raisins. Combine cornstarch and cream; stir into beef mixture.
Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
Serve over noodles.

Nutrition Facts : Calories 547.9, Fat 35.1, SaturatedFat 14.6, Cholesterol 122.9, Sodium 983.4, Carbohydrate 24.8, Fiber 1.1, Sugar 16.6, Protein 32.6

Tips:

Use high-quality beef. The better the meat, the better the stew will be. Look for a chuck roast or brisket that is well-marbled.
Marinate the beef for at least 24 hours. This will help to tenderize the meat and infuse it with flavor.
Use a variety of spices in the marinade. This will give the stew a complex flavor. Common spices used in sauerbraten marinade include juniper berries, cloves, bay leaves, and peppercorns.
Braise the beef slowly. This will help to tenderize the meat and allow the flavors to develop.
Serve the stew with traditional German sides. These include mashed potatoes, red cabbage, and spaetzle.

Conclusion:

German sauerbraten stew is a hearty and flavorful dish that is perfect for a cold winter day. The beef is tender and juicy, and the sauce is rich and tangy. This stew is sure to become a family favorite.