Oma's Pfefferpotthast: German Peppered Beef Stew

by: Gerhild Fulson  /  Cookbook Author, Blogger, German Oma!

Oh my, the first time I made this pfefferpotthast, a German peppered beef stew, my hubby exclaimed, "Oh, this is SO good. It's my new favorite!!!"

Pfefferpotthast comes from the Westphalian region of Germany, where it’s been enjoyed for centuries. Originally, a humble peasant dish, pfefferpotthast gained popularity for its rich, flavorful taste and ease of preparation.

Traditionally, it’s made with lean cuts of beef, cooked slowly until tender with plenty of onions in a deeply spiced gravy, and often accompanied by boiled potatoes, gherkins, and red beets. This dish is perfect for those colder months, offering warmth and sustenance with every spoonful.

I always thought the name rather strange and couldn't figure out its actual German roots. Pfeffer is easy because it means "pepper", indicating this dish would be a bit spicy and, of course, Pott means "pot". I didn't realize that hast comes from the Low German, meaning "boiled meat". In German, many words that fit together are written as one, so, pfefferpotthast makes total sense now.

Looking at the photo above, you'll see how all its ingredients fit together as well. Adding potatoes and other veggies to this stew is also an option and one I take. Helping the stew to thicken and give incredible flavor is the fact that the onions are cooked until they are almost mush! 

With almost equal quantities of onions as there is meat, it's surprising that my hubby, who really DOES NOT LIKE onions, loves THIS stew so much!

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Make Pfefferpotthast the Way YOU Like It

• Add Extra Veggies: While potatoes and carrots are optional in the recipe, they’re a great addition for added flavor, color, and nutrition. You might also consider parsnips or celeriac for a unique twist on traditional German flavors.
• Experiment with the Spices: Pfefferpotthast is known for its mild spice from allspice and juniper berries. For a modern twist, try adding a small amount of freshly ground nutmeg or even a touch of caraway to give it a more aromatic depth.
• Like pickles?: The addition of dill pickles gives the stew a delightful tang. If you love that briny flavor, experiment by adding a splash of pickle juice to the broth. It adds a bit more acidity, balancing the richness of the beef and onions.

How to Serve Pfefferpotthast

If you make this the authentic way without adding potatoes, then serve this stew with boiled potatoes or even over a bed of mashed potatoes. To stay traditional, serve it alongside gherkins and red beets.

However, if you're like me and want this to be a one-pot easy dinner, keep the potatoes in it (following the recipe card below) and add extra veggies that you may have in your crisper. 

In the past, I've added broccoli stems that were lounging in my crisper, waiting for some good use. And, of course, I like carrots.

If you have leftovers (very unlikely), like many other soups and stews, it tastes even better the next day. Refrigerate any leftovers and reheat carefully, stirring so it doesn't burn.

How to make Pfefferpotthast

As in any recipe, the first thing to do is to gather all your ingredients and prepare whatever you can before you actually start to cook. 

In this case, chop beef, onions, and pickle, potatoes, carrots, and any other veggies you want to add.

Once you've everything ready, you can start by browning the beef. Make sure you don't crowd the meat. Otherwise, you'll be steaming it instead of browning it.

I have a HUGE stock pot with a really heavy bottom that's perfect for this. It means there's less fat splattering and lots of room to brown.

Once all the meat has been browned, remove to a separate bowl and set aside. Into the same pot, add the onions and cook these in this special way.

First, cook for about 5 minutes until they are softened. Add the tomato paste and keep stirring. Once the mixture starts to stick to the bottom, deglaze the pan with a splash of broth and keep stirring until it sticks again. 

Repeat this process two more times. This should take about 10 to 15 minutes.

This method of deglazing, adding liquid, letting it evaporate as it cooks again, and then deglazing again, is a very common method to get a real deep flavor developed from the onions and whatever else is in the pot. It's where the magic for this dish happens. 

Don't rush this step!

Then add the rest, except the vegetables, and simmer, covered, until the meat is tender. Now it's time to add the veggies.

Cover and continue cooking until the veggies are tender.

Thicken the stew, if desired, and serve with red beets on the side! Oh, remember to remove the bay leaves.

Ready to make this Peppered Beef Stew?

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Oma's Pfefferpotthast: German Peppered Beef Stew

Pfefferpotthast: A classic German beef stew braised in rich gravy. Enjoy this peppered dish with boiled potatoes, gherkins, and red beets for authentic flavor.

Prep Time 25 minutes

Cook Time 2 hours 25 minutes

Total Time 2 hours 50 minutes

Servings:

Makes 4 servings

Ingredients:

• 3 tbsp (42 g) clarified butter or (45 ml) neutral oil
• 1¾ lb (795 g) lean stewing beef, cut into 3⁄4-inch cubes
• 1½ lb (681 g) onions, finely diced
• 2 tbsp (32 g) tomato paste
• 4 cups (960 ml) beef broth
• ¾ cup (108 g) diced dill pickles or gherkins
• 2 bay leaves

• 2 allspice berries
• 1 juniper berry
• 1½ lb (681 g) potatoes, peeled and cut into ¾-inch cubes
• 2 carrots, diced (optional)
• 1 tbsp (15 ml) fresh lemon juice
• ½ tsp (2 g) sugar
• 1 tbsp (9 g) capers (optional)
• salt and freshly ground black pepper, to taste

Instructions:

1. In a large saucepan, melt the butter over medium-high heat.
2. Add the beef, in batches, and brown on all sides, for 5 to 8 minutes. Be careful not to crowd the meat. Keeping the fat in the saucepan, transfer the beef to a bowl and set aside.
3. Add the onions to the saucepan and cook over medium-high for 5 minutes, until softened.
4. Add the tomato paste and keep stirring. When the mixture starts to stick to the bottom, deglaze the pan with a splash of broth and keep stirring until it sticks again. Repeat this process two more times. This should take about 10 to 15 minutes.
5. Return the meat and any juices in the bowl back to the saucepan, along with the remaining broth, pickles, bay leaves, allspice berries, and juniper berry. Bring to a boil.
6. Reduce the heat to low, cover, and simmer for 60 minutes, or until the meat is tender.
7. Add the potatoes and carrots (if using) and cook an additional 20 minutes.
8. Remove the bay leaves. Stir in the lemon juice, sugar, and capers (if using).
9. Season with salt and pepper, and serve.

Notes/Hints:

• Use carrots, celeriac, celery, broccoli stems, parsnips, etc. Goodness, even some peas added right at the end would be great.
• Use half beef and half pork to make this a less expensive meal.
• Thicken the gravy with either a cornstarch/water slurry or by sprinkling in just enough instant mashed potato flakes to make it as thick as you like.

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Oma's Pfefferpotthast: German Peppered Beef Stew

By Oma Gerhild Fulson

Pfefferpotthast: A classic German beef stew braised in rich gravy. Enjoy this peppered dish with boiled potatoes, gherkins, and red beets for authentic flavor.

Ingredients: butter, stewing beef, onions, tomato paste, beef broth, pickles, bay leaves, allspice berries, juniper berry, potatoes, carrots, lemon juice, sugar, capers, salt, pepper,

For the full recipe, scroll up ...

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More about me >

Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.