Bavarian Beef a post roast with German seasonings and pickles. Preparation does not take long but the cooking time is long so you need to get an early start.

IngredientsBavarian Beef

2½ to 3-pound boneless stewing beef
1 tablespoon cooking oil
4 carrots, sliced (2 cups)
2 cups chopped onion
2 large dill pickles, chopped (¾ cup)
2 stalks celery, sliced (1 cup)
½ cup dry red wine or beef broth
1/3 cup German-style mustard
½  teaspoon coarse ground black pepper
¼ teaspoon ground cloves
2 bay leaves
2 tablespoonsall-purpose flour
2 tablespoonsdry red wine or beef stock
Hot cooked noodles or Kartoffelklösse – German Potato Dumplings
Chopped dill pickle (optional)
Cooked, crumbled bacon (optional)


Trim the fat from the beef and in a large frying pan seal the meat

In a large cooking pot terracotta if you have one or slow cooker place the carrots, onions, 3/4 cup pickles, and celery then place the meat on top.

In a small dish combine the red wine or beef broth, mustard, pepper, cloves, and bay leaves then pour over the meat and vegetables.

Cover and cook on the low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove meat from cooker and place on a serving dish keep this warm.

For gravy, transfer vegetables and cooking liquid to a 2-quart saucepan. Skim off any fat. Remove bay leaves. Stir together flour and the remaining 2 tablespoons wine or beef broth. Stir this into the mixture in saucepan and cook over medium heat until thickened and bubbly.
Serve meat and vegetables with gravy and potato dumplings or noodles. You can top with additional chopped pickle and bacon.
Served 8.

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{March 23, 2012} {Tags: , , , , , }