How to Make Authentic German Pfefferpotthast with Beef and Capers

Simple Summary

Pfefferpotthast is a classic German beef stew, rich with black pepper and tangy capers. This hearty dish combines tender beef with a flavorful gravy, perfect for cold evenings.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 50 minutes
• Servings: 6
• Difficulty: Intermediate

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp vegetable oil
• 2 large onions, finely chopped
• 2 tbsp all-purpose flour
• 2 cups beef broth
• 1 cup red wine
• 2 tbsp black peppercorns, coarsely crushed
• 2 bay leaves
• 1 tsp dried thyme
• 2 tbsp capers, drained
• 2 tbsp butter
• Salt to taste
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Season the beef cubes with salt and set aside.

2. In a large Dutch oven, heat the vegetable oil over medium-high heat. Add the beef in batches and brown on all sides, about 5 minutes per batch. Remove the beef and set aside.

3. In the same pot, add the chopped onions and cook until softened, about 5 minutes.

4. Sprinkle the flour over the onions and stir to coat. Cook for 1 minute to remove the raw flour taste.

5. Slowly add the beef broth and red wine, stirring constantly to prevent lumps from forming.

6. Add the crushed peppercorns, bay leaves, and thyme. Stir to combine.

7. Return the browned beef to the pot and bring the mixture to a boil.

8. Reduce heat to low, cover, and simmer for 2 hours or until the beef is tender, stirring occasionally.

9. Add the capers and butter. Stir until the butter is melted and incorporated.

10. Taste and adjust seasoning with salt if needed.

11. Simmer uncovered for an additional 15 minutes to slightly thicken the sauce.

12. Remove bay leaves before serving.

13. Garnish with chopped parsley and serve hot.

Chef's Notes

• For a more intense pepper flavor, add freshly ground black pepper to taste just before serving.
• If the sauce is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the simmering stew to thicken.
• This dish can be made a day ahead and reheated, as the flavors will continue to develop.
• For a non-alcoholic version, replace the red wine with additional beef broth.
• Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

Nutritional Info

Per serving (approximate):

• Calories: 450
• Protein: 35g
• Fat: 25g (10g saturated)
• Carbohydrates: 10g
• Fiber: 2g
• Iron: 20% of daily value
• Vitamin B12: 35% of daily value

This dish is high in protein and provides a good source of iron and vitamin B12, essential for energy production and healthy red blood cells.

Serving Suggestions

• Serve Pfefferpotthast over egg noodles, spätzle, or mashed potatoes to soak up the flavorful gravy.
• Pair with a side of braised red cabbage or sautéed green beans for a balanced meal.
• Accompany with a slice of crusty rye bread to mop up any remaining sauce.
• For beverages, a full-bodied red wine like Spätburgunder (German Pinot Noir) or a dark German beer complements the rich flavors of the stew.
• Present in deep bowls, garnished with a sprinkle of fresh parsley and a twist of freshly ground black pepper on top for an elegant touch.