Sauerbraten-Style Beef Stew with Red Wine

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A modern take on German comfort food, featuring slow-braised beef in a rich red wine sauce with classic root vegetables. This german-inspired beef ready in about 180 minutes pairs Beef chuck roast, Red wine, large Carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 490 calories and feeds 4, 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.

★ 3.8 (12 ratings) Prep: 30 min Cook: 150 min Serves 4 German cuisine 490 cal/serving
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Ingredients

Instructions

  1. Step 1: Trim excess fat from beef and cut into 1-inch cubes. Season generously with salt and pepper. Melt 1 tbsp butter in a Dutch oven over medium-high heat, then brown beef in batches for 3-4 minutes per side until deeply seared — do not crowd the pan.
  2. Step 2: Remove beef and add onion, carrots, and rutabaga (peeled and cut into 1-inch chunks) to the pot. Sauté for 5 minutes until vegetables start to soften and brown at edges.
  3. Step 3: Stir in tomato paste and cook for 1 minute until darkened. Add red wine and scrape up all browned bits from the pot, simmering until liquid reduces by half.
  4. Step 4: Return beef to pot with broth, bay leaves, and Dijon mustard. Bring to a gentle simmer, then cover and reduce heat to low. Braise for 2.5 hours until beef is fork-tender.
  5. Step 5: Remove beef and vegetables with a slotted spoon. Strain cooking liquid into a bowl, then skim off excess fat. Whisk flour into 1 tbsp melted butter to make a roux, stir into strained liquid, and simmer for 5 minutes until thickened and coats the back of a spoon.

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Frequently asked questions

How long does Sauerbraten-Style Beef Stew with Red Wine take to make?

Total time is about 180 minutes (30 min prep + 150 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sauerbraten-Style Beef Stew with Red Wine?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck roast from drying out.

Can I substitute ingredients in Sauerbraten-Style Beef Stew with Red Wine?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sauerbraten-Style Beef Stew with Red Wine for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sauerbraten-Style Beef Stew with Red Wine?

German beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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