Hearty Beef Roulade Stew
A comforting German-style beef stew featuring tender meat, smoky bacon, onions, and tangy pickles simmered in a rich sauce with classic roulade flavors.
Equipment
- 1 large pot for browning and simmering stew
Ingredients
- 2.2 lbs beef top round cut into bite-size pieces
- 1.1 lbs onions sliced
- 10.5 oz bacon diced
- 7 oz pickles gherkins, sliced
- 3 tbsp medium-hot mustard
- 2 tsp cornstarch
- 1 tbsp tomato paste
- 1 tsp sweet paprika powder
- 4 1/4 cups beef stock
- Salt to taste
- Black pepper to taste
- 3 tbsp clarified butter or cooking oil
Instructions
- Heat clarified butter in a large pot over medium-high heat and brown the beef pieces on all sides, then remove and set aside.
- Cook diced bacon in the same pot until lightly crispy, then add sliced onions and sauté until soft and golden.
- Stir in tomato paste, mustard, and paprika powder; cook for about 1 minute to release their flavors.
- Return the browned beef to the pot and pour in the beef stock, mixing well.
- Bring to a gentle boil, then reduce heat, cover, and simmer for 60 to 75 minutes until beef is tender.
- Add sliced pickles and cook for an additional 5 to 10 minutes.
- Mix cornstarch with cold water to form a slurry; stir into the stew and cook until sauce thickens.
- Season with salt and black pepper to taste before serving.
Notes
- Use clarified butter or oil for better browning.
- Serve with boiled potatoes, spaetzle, or crusty bread.
- Store leftovers refrigerated for up to 3 days.