Description
Irresistibly hearty Oktoberfest Stew with tender beef, caramelized onions, and root vegetables in a savory broth. This German-inspired dish is perfect for cozy gatherings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1½ pounds beef stew meat, cut into bite-sized chunks
- Salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 1 large yellow onion, quartered and thinly sliced
- 2 large carrots, peeled and cut into half-moons
- 2 ribs celery, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- ½ teaspoon caraway seeds, crushed
- ½ teaspoon smoked paprika
- 1½ tablespoons flour
- 4 cups beef stock
- 2 medium yellow potatoes, peeled and cubed
- 1½ cups green cabbage, chopped
- 1 tablespoon parsley, finely chopped, for garnish
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Season beef with salt and pepper, and sear in batches until browned on all sides. Remove and set aside.
- Reduce heat to medium, melt butter in the same pot, and cook onions for about 15 minutes until soft and golden brown.
- Stir in carrots and celery, cook 3–4 minutes, then add garlic, tomato paste, caraway seeds, and smoked paprika. Cook until fragrant.
- Sprinkle flour into the pot and stir 1–2 minutes to form a roux.
- Slowly pour in beef stock, stirring to avoid lumps. Return beef to the pot. Bring to a boil, then reduce to a gentle simmer and cook, partially covered, for 1 hour.
- Stir in potatoes and cabbage. Continue simmering for 30–35 minutes until beef and vegetables are tender.
- Taste and adjust seasoning. Garnish with parsley and serve hot with bread or pretzels.
Notes
- Don’t skip browning the beef—it creates a deep, rich flavor base for your Oktoberfest Stew.
- This Oktoberfest Stew tastes even better after resting overnight, making it ideal for meal prep.
- Substitute beef with mushrooms for a vegetarian Oktoberfest Stew, or add parsnips for extra earthiness.
- Pair your Oktoberfest Stew with spaetzle, rye bread, or roasted Brussels sprouts for an authentic meal.
- Refrigerate Oktoberfest Stew for up to 4 days or freeze for up to 3 months. Reheat gently with a splash of broth.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Category: Dinner
- Method: One-Pot / Braised
- Cuisine: German / Bavarian
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 5g
- Sodium: 740mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 90mg