Westfälischer Pfefferpotthast Recipe (German Beef Stew)

Westfälischer Pfefferpotthast Recipe (German Beef Stew)
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Westfälischer Pfefferpotthast is an iconic German beef stew dish originating from Westphalia and dates back to the year 1370 in Dortmund. This Westfälischer Pfefferpotthast recipe (German beef stew) is inspired by my travels in Germany.

Pfefferpotthast is easy to prepare and tastes absolutely delicious with its aromatic flavors that come from the combination of spices and herbs used such as allspice, cloves, juniper berries, and bay leaves. The stew is prepared by browning the meat in lard and simmering it in a broth with rye bread crumbs which is the secret to thickening the Pfefferpotthast meat sauce.

This delicious European German beef stew is typically served alongside Salzkartoffeln (salted potatoes) pickles and beetroot. Your Gonna Love It!

Are you ready to make this traditional Westfälischer Pfefferpotthast recipe? Let’s do it!

Ingredients For Westfälischer Pfefferpotthas Beef Stew

  • 2 pounds beef cut into cubes
  • 1 liter beef or vegatable broth
  • 3 large onions chopped roughly
  • 2 tablespoon lard
  • 1 cup pumpernickle rye breadcrumbs (dry)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon white pepper
  • 1 teaspoon salt
  • 3 cloves
  • 2 tablespoons capers
  • 1 1/2 teaspoon sugar
  • 3 bay leafs
  • 2 allspice berries
  • 8-10 small potatoes washed and peeled
  • 1 can beetroot
  • 6-8 baby pickles

How To Make Westfälischer Pfefferpotthas Beef Stew?

  • Add the potatoes and a pinch of salt to a pot of water cook on medium high for about 25-30 minutes.
  • In the meantime, prepare the beef stew. Add the lard into a deep skillet along with the cubed beef meat and cook on medium heat until meat has browned.
  • Remove the meat from the pan and add the onions and sautee stirring occasionally.
  • Return and combine the beef stew back with the sauteed onions and add the broth, pumpernickle rye breadcrumbs, salt, cloves, allspice, sugar, black and white peeper and capers and simmer on medium low heat covered for about 30-40 minutes stirring occassionally until meat is tender.
  • Serve with salted potatoes, beetroots and pickles.
  • Enjoy this hearty meal!
Westfälischer Pfefferpotthast

Tradional Pfefferpotthast

Westfälischer Pfefferpotthast is easy to prepare and tastes absolutely delicious with its aromatic flavors that come from the combination of spices and herbs used such as allspice, cloves, juniper berries, and bay leaves. The stew is prepared by browning the meat in lard and simmering it in a broth with rye bread crumbs which is the secret to thickening the Pfefferpotthast meat sauce.
Prep Time 20 mins
Cook Time 40 mins
Course Dinner
Cuisine German
Servings 4 people
Calories 1200 kcal

Ingredients
  

  • 2 pounds beef cut into cubes
  • 1 liter beef or vegatable broth
  • 3 large onions chopped roughly
  • 2 tablespoon lard
  • 1 cup pumpernickle rye breadcrumbs dry
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon white pepper
  • 1 teaspoon salt
  • 3 cloves
  • 2 tablespoons capers
  • 1 1/2 teaspoon sugar
  • 3 bay leafs
  • 2 allspice berries
  • 8-10 small potatoes washed and peeled
  • 1 can beetroot
  • 6-8 baby pickles

Instructions
 

  • Add the potatoes and a pinch of salt to a pot of water cook on medium high for about 25-30 minutes.
  • In the meantime, prepare the beef stew. Add the lard into a deep skillet along with the cubed beef meat and cook on medium heat until meat has browned.
  • Remove the meat from the pan and add the onions and sautee stirring occasionally.
  • Return and combine the beef stew back with the sauteed onions and add the broth, pumpernickle rye breadcrumbs, salt, cloves, allspice, sugar, black and white peeper and capers and simmer on medium low heat covered for about 30-40 minutes stirring occassionally until meat is tender.
  • Serve with salted potatoes, beetroots and pickles.
  • Enjoy this hearty meal!
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