Rindfleisch-Eintopf(Beef Stew)
A hearty beef stew with tender rump roast, savory tomatoes, and flavorful seasonings, perfect for comforting family dinners and cold weather evenings.
Ingredients
Instructions
- Melt shortening in a Dutch oven.
- Add the meat and brown on all sides.
- Place the sliced onions on top of the meat.
- Mix the flour and seasonings with 1/4 cup water.
- Blend the mixture with the tomatoes.
- Add the tomato and seasoning mixture to the Dutch oven.
- Bake at 325°F for about 2 hours, until the meat is fork-tender.
- Serve with oven-browned potatoes.
Tips & Substitutions
To enhance the flavor of your Rindfleisch-Eintopf, consider marinating the meat overnight in a mixture of dry mustard and celery seed. If you prefer a thicker stew, increase the flour to 1/3 cup. For a healthier twist, you can substitute shortening with olive oil. Using fresh tomatoes instead of canned can also elevate the dish's taste.
Serving Suggestions
Serve the Rindfleisch-Eintopf hot, garnished with fresh herbs like parsley or thyme. It pairs beautifully with oven-browned potatoes or crusty bread. For a complete meal, consider a side salad dressed with Orange-Honey Dressing to balance the rich flavors of the stew.
Storage & Reheating
Store any leftover beef stew in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop over low heat, adding a splash of water or broth if needed to maintain moisture. It can also be frozen for up to 3 months, but be sure to cool it completely before freezing.
Nutrition & Diet Analysis (per serving)
Each serving of Rindfleisch-Eintopf(Beef Stew) contains roughly 179 calories, with 3g protein, 18g carbohydrates, and 11g fat. It is an excellent source of vitamin C (148% of the Daily Value) and vitamin A (21% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 1329mg per serving (58% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for the stew?
Yes, you can use other cuts like chuck roast or brisket, but keep in mind that cooking times may vary. Chuck roast is particularly good for stews due to its marbling, which adds flavor and tenderness.
How can I make this recipe gluten-free?
To make the Rindfleisch-Eintopf gluten-free, simply substitute the unbleached flour with a gluten-free flour blend or cornstarch. Adjust the amount as needed to achieve the desired thickness.
What vegetables can I add to the stew?
Feel free to add root vegetables like carrots, potatoes, or parsnips for added nutrition and flavor. You can include them during the last hour of cooking to ensure they remain tender but not mushy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).