German🥩 Meat

Mediterranean Braised Beef Stew

Name: Mediterranean Braised Beef Stew
Total time: 3 h 20 min
Cuisine: German
Ingredients: 1½ kg beef chuck roast (from the leg); 2 red onions; 3 carrots; 1/8 celeriac; 8 fresh garlic cloves; 2 tbsp tomato paste; ~3 tbsp olive oil; 300 ml beef stock; 800 ml crushed tomatoes; 1 red wine; 1 tbsp goulash spice blend; ~2-3 sprigs fresh rosemary sprigs; 1 sugar; to taste salt; to taste black pepper

⏱ 200 min

A tender and succulent Mediterranean-style braised beef stew made with large chunks of beef, fresh tomatoes, red wine, and aromatic vegetables. The slow braising in the oven develops rich, authentic Mediterranean flavours, making it ideal for family dinners or entertaining guests.

High-protein

Adapted from a video by CALLEkocht - Omas Rezepte

Mediterraner Schmortopf aus dem Ofen – Super zartes Rindfleisch Schritt für Schritt

Watch on YouTube

Ingredients

beef chuck roast (from the leg)1½ kg
red onions2
carrots3
celeriac1/8
fresh garlic cloves8
tomato paste2 tbsp
olive oilfor sautéing~3 tbspest.
beef stock300 ml
crushed tomatoes800 ml
red winea splash, for deglazing

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1
Cut the beef into large chunks, larger than typical stew cuts. Heat olive oil in a Dutch oven over medium-high heat, arrange the beef pieces on the bottom without stirring, and let them brown on one side before turning to brown the other sides.
2
Once the beef is well-browned, season generously with salt and pepper, then remove it from the pot and set aside temporarily.
3
Cut the onions, carrots, and celeriac into large cubes; slice the garlic. Add the vegetables to the remaining drippings in the pot and sauté over medium heat until they begin to brown.
4
When the vegetables are browned, add the tomato paste, then deglaze with red wine several times, allowing the wine to evaporate between additions so new fond develops. This helps the tomato paste incorporate well.
5
Add the sliced garlic and allow it to toast briefly in the heat to release its aromatic oils.
6
Pour in the beef stock and crushed tomatoes, stirring well. Season with the goulash spice blend (or individual spices), add fresh rosemary sprigs, and stir in a pinch of sugar.
7
Return the seared beef chunks and any accumulated juices to the pot, stirring to combine with the sauce. Cover with the lid.
8
Place the covered pot in a 160°C (320°F) oven and braise for 2.5 to 3 hours until the beef is fork-tender and almost falling apart.
9
Test the tenderness of the beef by removing a piece and testing it with a fork—it should break apart easily. The meat should now be infused with all the sauce flavours: tomatoes, red wine, and garlic, creating a rich Mediterranean taste.

Mediterranean Braised Beef Stew

Ingredients

Steps

More like this