Westfälischer Pfefferpotthast (Westphalian Beef and Pepper Stew)

• 500 g Yellow onion
• 2 tbsp Beef tallow
• 900 g Beef chuck roast
• 2 tsp Fine sea salt
• 2 tsp Black pepper
• 30 g Plain flour
• 900 ml Beef stock
• 2 pieces Bay leaves
• 2 tbsp White wine vinegar
• 800 g New potatoes

1. Halve and thinly slice the onion. Cut the beef into bite-sized chunks, then season with the salt and most of the black pepper, reserving about 0.5 tsp to finish.
2. Melt the beef tallow in a Dutch oven over medium-high heat. Brown the beef in batches until well coloured, 6 to 8 minutes per batch, then transfer to a plate.
3. Reduce the heat to medium and add the onion to the pot. Cook, stirring, for 8 to 10 minutes until softened and lightly golden.
4. Stir in the plain flour and cook for 1 minute to remove the raw flour taste. Gradually whisk in the beef stock until smooth, scraping up any browned bits from the base.
5. Return the beef and any juices to the pot and add the bay leaves. Bring to a gentle simmer, then cover and cook on low for 75 to 85 minutes, stirring occasionally, until the beef is very tender and the gravy is lightly thickened.
6. Meanwhile, put the new potatoes in a large pot, cover with cold water, and bring to the boil. Simmer for 15 to 20 minutes until a knife slides in easily, then drain and keep warm.
7. Stir the white wine vinegar into the stew and simmer uncovered for 3 to 5 minutes to round out the flavour. Taste and adjust with the reserved black pepper and a little more salt if needed, then serve with the potatoes to soak up the gravy.

Made this recipe? Rate it — a comment is optional.