Entree: Germany – Westphalia – Pfefferpotthast (A rustic Westphalian beef and onion stew seasoned heavily with black pepper)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 50 min

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) stewing beef, cut into 1-inch (2.5 cm) pieces
- 3 tbsp (45 ml) lard or unsalted butter
- 2 large onions, about 12 oz (340 g), thinly sliced
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (16 g) all-purpose flour
- 2 cups (480 ml) beef broth
- 1 cup (240 ml) dry red wine or additional beef broth
- 2 tsp (4 g) freshly ground black pepper, plus more to taste
- 1 tsp (6 g) fine salt, plus more to taste
- 2 bay leaves
- 1 tbsp (15 ml) red wine vinegar or apple cider vinegar
- 1 tsp (5 g) sugar (optional, to balance)
- Chopped fresh parsley for garnish

Instructions

1. Pat the beef dry and season lightly with 1/2 tsp salt. Heat lard or butter and oil in a large heavy pot over medium-high heat. Brown the beef in batches until a deep crust forms; transfer browned pieces to a plate.
2. Reduce heat to medium, add the sliced onions and a pinch of salt, and cook, stirring occasionally, until very soft and caramelized, about 20–25 minutes.
3. Sprinkle the flour over the onions and cook 1–2 minutes, stirring, to remove raw flour taste. Deglaze with the red wine (or 1/2 cup broth), scraping up browned bits.
4. Return the beef to the pot, add the remaining beef broth, bay leaves, and the measured black pepper. Bring to a gentle simmer, cover partially, and cook until the beef is tender, about 1.5–2 hours.
5. Remove the lid for the last 20 minutes to concentrate the sauce if needed. Stir in the vinegar and sugar (if using); adjust salt and pepper to taste. If the sauce is too thin, simmer uncovered until reduced to desired consistency.
6. Remove bay leaves. Serve hot, garnished with chopped parsley, alongside boiled potatoes or thickly sliced bread to soak up the peppery gravy.