Brandenburg Stew (brandenburger Eintopf)
Brandenburg Stew, or Brandenburger Eintopf, is a traditional dish from the Brandenburg region of Germany. This hearty stew is packed with a variety of vegetables, meat, and potatoes, making it a perfect comfort food for the colder months.
Ingredients
- 500g beef, cubed
- 3 potatoes, peeled and diced
- 2 carrots, sliced
- 1 leek, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (400g) diced tomatoes
- 1 liter beef broth
- 2 bay leaves
- Salt and pepper to taste
Instructions
- In a large pot, brown the beef over medium heat.
- Add the onions and garlic, and cook until softened.
- Add the potatoes, carrots, and leek to the pot.
- Pour in the diced tomatoes and beef broth. Add the bay leaves, salt, and pepper.
- Bring the stew to a boil, then reduce the heat and let it simmer for 1 hour, or until the meat is tender.
- Adjust the seasoning if needed, then serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 40g
- Fat
- 12g
Supplies
Large pot Knife Cutting board Stirring spoon
Tools
Stovetop
Serving suggestions
Brandenburg Stew is best served with a slice of crusty bread or a dollop of sour cream on top.
Tips & tricks
For a richer flavor, you can brown the beef in batches to ensure it gets a nice sear.
Cost
$20