Sauerbraten Eintopf with Ginger Snaps

A hearty German stew with the classic sweet and sour flavors of Sauerbraten, enhanced with the subtle spice and thickening power of crushed ginger snaps.

Prep Time

20 minutes

Total Time

4 hours 20 minutes - 6 hours 20 minutes (slow cooker) or 2 hours 20 minutes - 3 hours 20 minutes (stovetop)

Calories

595

Level

Medium

Yields

6 servings

Cost

£2.94

Season:

Meal Type:

Cuisine:

Cooking Style:

Mood:

Ingredients

Servings

2lbsBeef Chuck Roast(Cut into 1-inch cubes)

£12.00

2tbspVegetable Oil

£0.10

1largeYellow Onion(Chopped)

£0.60

2largeCarrots(Peeled and chopped)

£0.30

2Celery Stalks(Chopped)

£0.40

4cupsBeef Broth

£1.20

0.5cupRed Wine Vinegar

£0.40

0.3cupApple Cider Vinegar

£0.30

2tbspBrown Sugar

£0.10

2Bay Leaves

£0.15

6Juniper Berries(Lightly crushed)

£0.25

1tspWhole Black Peppercorns

£0.10

4Allspice Berries

£0.15

6Ginger Snaps(Crushed)

£0.50

1tspSalt(Or to taste)

£0.01

0.5tspBlack Pepper(Or to taste)

£0.10

1lbPotatoes(Peeled and cubed)

£0.60

2tbspFresh Parsley(Chopped, for garnish)

£0.35

Total Cost

£17.61

£2.94 per serving

The Method

1
Season beef cubes with salt and pepper.
2
Heat vegetable oil in a large skillet over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pan. Remove beef and set aside.
3
In the same skillet, sauté the onion, carrots, and celery until softened, about 5-7 minutes.
4
Transfer the sautéed vegetables to the slow cooker (or Dutch oven).
5
Add the browned beef to the slow cooker along with beef broth, red wine vinegar, apple cider vinegar, brown sugar, bay leaves, juniper berries, peppercorns, and allspice berries.
6
Cover and cook on low for 4-6 hours in the slow cooker, or simmer gently on the stovetop for 2-3 hours, or until the beef is very tender.
7
About 30 minutes before serving, add the cubed potatoes to the slow cooker (or Dutch oven).
8
Stir in the crushed ginger snaps. Allow them to dissolve and thicken the sauce. Add more ginger snaps if you prefer a thicker consistency.
9
Remove bay leaves before serving. Taste and adjust seasoning as needed.
10
Garnish with fresh parsley and serve hot.

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My Notes

Nutrition Information

Nutrition per serving (425g)

595 kcal / 2489 kJ

Carbs

35g

13% of RDA

Fat

28g

40% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

13 g

14% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

10 g

50% of RDA

Chef's Tips

For a richer flavor, marinate the beef in the vinegar mixture overnight before cooking. Reduce the cooking time by 1 hour if the beef is marinated.

If you don't have juniper berries or allspice berries, you can substitute with a pinch of ground juniper berry powder or allspice powder.

Serve with spaetzle or crusty bread for sopping up the delicious sauce.

For a brighter flavor, add a splash of apple cider vinegar at the end of cooking.

Cooking Equipment

Slow Cooker or Dutch Oven

Large Skillet or Pan

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, marinate the beef in the vinegar mixture overnight before cooking. Reduce the cooking time by 1 hour if the beef is marinated.

If you don't have juniper berries or allspice berries, you can substitute with a pinch of ground juniper berry powder or allspice powder.

Serve with spaetzle or crusty bread for sopping up the delicious sauce.

For a brighter flavor, add a splash of apple cider vinegar at the end of cooking.

Sauerbraten Eintopf with Ginger Snaps

Ingredients

The Method