Sauerbraten-Inspired Beef Stew with Red Wine and Root Vegetables

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

A hearty beef stew slow-cooked in red wine and vinegar, enriched with carrots, onions, and traditional spices for deep flavor. This German-inspired beef recipe, ready in about 200 minutes, pairs beef chuck, red wine, apple cider vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 800 g, cut into 2-inch cubes beef chuck
• 500 ml red wine
• 100 ml apple cider vinegar
• 3 large, peeled and sliced carrots
• 2 medium, quartered yellow onions
• 2 bay leaves
• 4 whole cloves
• 1 tsp whole black peppercorns
• 500 ml beef broth
• 1 tbsp brown sugar
• 3 tbsp vegetable oil
• 1 1/2 tsp salt
• 1 tsp, ground black pepper

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Instructions

1. Step 1: In a large bowl, combine 500 ml red wine, 100 ml apple cider vinegar, 2 quartered medium yellow onions, 2 bay leaves, 4 whole cloves, and 1 tsp whole black peppercorns. Add 800 g beef chuck cubes and marinate covered in the refrigerator for 12 hours.
2. Step 2: Remove beef from marinade, pat dry, and strain the marinade reserving the liquid. Heat 3 tbsp vegetable oil in a heavy pot over medium-high heat. Brown the beef cubes in batches for 3-4 minutes per side until deeply caramelized; transfer to a plate.
3. Step 3: Add 3 sliced large carrots and the reserved quartered onions from marinade to the pot. Sauté for 5 minutes until slightly softened. Return beef to pot and pour in the reserved marinade liquid and 500 ml beef broth.
4. Step 4: Stir in 1 tbsp brown sugar, 1 1/2 tsp salt, and 1 tsp ground black pepper. Bring to a simmer, cover, and cook on low heat for 2.5 to 3 hours until beef is fork-tender. Remove bay leaves and cloves before serving.