Dish of Hessian Beef Stew
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Hessian Beef Stew


Germany, Hesse   -   Hessisches Paprikafleisch
Serves:
Effort:
Sched:
DoAhead:  		 8 main
***
3-1/2 hrs
Yes		 Typical of the stews popular in the Hesse region of Germany during the winter. See Note-2 on method.

3
3
3
2
1
2
4
2
3
2
1/2
4
14
14
#
#
cl
T
T
#
T
T
T
t
t
c
oz
oz
Beef (1)
Onion
Garlic
Caraway seed
Marjoram dry
Bell Pepper, green  
Oil
Oil (more)
Flour
Salt
Pepper, black
Water
Crushed Tomatoes
Diced Tomatoes

This recipe makes a great party stew. When nearly ready to serve, bring it up to temperature, stir in the bell peppers, simmer a few minutes until they're crisp tender and pour it all into your slow cooker set to "keep warm".

Prep   -   (25 min)
  1. Trim the BEEF of all excess fat and cut into 1 inch cubes.
  2. Cut ONIONS in half lengthwise, peel and slice about 1/4 inch thick. Chop coarse.
  3. Crush GARLIC and chop small. Mix into Onions along with Caraway Seeds and Marjoram.
  4. Core BELL PEPPERS and cut into 1 inch squares.
Run   -   (3 hrs)
  1. Heat 4 T Oil over high heat in a heavy iron skillet. Fry Beef in 3 batches, stirring frequently until.lightly browned. Remove with a slotted spoon and set aside.
  2. Clean the skillet and heat 2 T Oil. Stir in Onion mix and fry stirring over moderate heat until you have a light golden color and good flavor.
  3. Mix Beef and Onions in a coverable pot. Stir in Flour and Salt until evenly mixed. Stir in Tomatoes (including all juice) and Water. Bring to a boil, cover and simmer gently for about 2 hours. Caution: because of the flour you need to stir up the bottom often and keep it at a very low simmer or you'll get a burned crust on the bottom.
  4. Stir in Bell Peppers and simmer another 15 minutes or until crisp tender, regulating liquid by adding boiling water or simmering uncovered as needed.
  5. Serve with plenty of crusty bread and/or boiled potatoes.
NOTES:

  1. Beef:

      Chuck Roast is a good choice here. Local markets have it reliably and often at a good price. Top Round roast is a little too lean, but it'll work well enough. You don't want really tender cuts because they lack flavor.

  2. Method:

      Canned tomatoes are used because the fresh ones available in markets are, even at their best, of inferior flavor, and pretty bad in winter. If you have been careful about heat and the oil used to fry the meat does not have a burned taste you can fry the onions in it, but this will produce a very dark stew.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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