Rindfleisch-Eintopf (Beef Stew)

Rindfleisch-Eintopf is German home cooking at its most straightforward: a whole boneless rump roast, browned hard in a Dutch oven, then braised for two hours until it falls apart at the touch of a fork.

What sets this apart from a standard American beef stew is the seasoning. Dry mustard, celery seeds, and a couple tablespoons of sugar go into the braising liquid along with canned tomatoes and sliced onions. That sugar-mustard-tomato combination creates a tangy, slightly sweet sauce with real backbone.

The meat goes into the oven as a whole roast rather than cubed, which means it stays juicier during that long braise. Serve it pulled apart in big chunks over oven-browned potatoes and let the sauce soak into everything.

Pro Tips

• Brown the roast thoroughly on all sides before braising. That sear builds the deep, meaty flavor in the final sauce.
• Keep the oven temperature low and steady. Rushing a braise with higher heat toughens the meat.
• The flour-water-seasoning paste thickens the sauce as it cooks, so no need to make a separate gravy.
• Let the roast rest 10 minutes after braising before pulling it apart. The juices redistribute and the meat holds together better.

Variations

• Add carrots and celery to the Dutch oven in the last 45 minutes of cooking for a one-pot meal.
• Use chuck roast instead of rump for even more marbled, tender results.
• Stir in a splash of dark German beer with the tomatoes for a richer, maltier braising liquid.