Try this German Old Fashioned Beef Stew and you will be surprised how tasty it is. It is spiced with some exotic spices but this is the difference to all other stew recipes. Makes a great family dinner, or for festive occasions and Sunday lunches. The recipe is from the medieval times, around 1300,, from the Viandier de Taillevent, a recipe collection from the Middle Ages. Taillevent was a master cook to Charles V, which gave him extensive experience in serving French nobility. In German we would call it “mittelalterlicher Rindseintopf oder Gulasch”. Happy Cooking!
1 kg beef stew
100 g Speck (german bacon)
1 garlic clove
½ liter red wine (fruity note)
2 tbsp lemon juice
1 tsp of each ginger, ground and cinnamon, ground
1 dash cardamom
salt, pepper to taste
some beef broth if needed
– Cut Speck into very small cubes, place in a non-stick pan and on lower heat fry so all grease will be liquid.
– Peel onions, garlic, chop fine, add to the bacon. Fry until onions are transparent.
-Add the meat that you need to cut into cubes if it is not already cut.
– Brown the meat on high heat evenly.
– Spice with salt and pepper to taste.
– Place cloves in a small sachet, add with wine to the meat.
– Cover with a lid and let simmer for about 90 min (depends on the meat quality).
-Add lemon juice and spice with the remaining spices.
If the fond should be too thick add some beef broth and bring to a brief boil.
Serve with red cabbage, ribbon pasta, Kroketten, mashed potatoes, dumplings or Spätzle.