Bauerntopf – German One-Pot Beef & Pork Stew

Bauerntopf is an amazing and popular German dish consisting of ground meat and potatoes. You can find it all over Germany and in some parts of Austria. Bauerntopf can be translated as a Farmer’s Pot.

It’s up to you what meat you use. You can use ground lamb, pork, or beef. I recommend a combination of lamb or beef with pork in a ratio of 70/30. Pork is usually fatter and adds the necessary juiciness to the food.

I even like to use a traditional German sausage (Bratwurst) instead of ground pork. However, it may not be so easy to find in other countries. If you have a similar pork sausage for cooking, do not hesitate to try it.

Bauerntopf needs just a couple of ingredients

As the name suggests, the recipe does not include many ingredients. The peasants used what they had at their disposal: meat and potatoes. Bell peppers, whether red or green or a combination of both, are good for enriching the dish.

I like to add both, as it creates a pleasant contrast. Of course, you can’t miss the classic onion and garlic. In addition to these basic ingredients, we only need some spices, red wine, and good bread.

Naturally, the bread must be fresh. The combination of a good stew and crispy bread is just perfect. Bread can also help to balance extra grease.

If you do not like too greasy dishes, I recommend occasionally removing fat from the surface during cooking, which gradually forms along the edges of the pot. This method can be applied to all recipes that involve slow cooking.

Try this stunning German traditional dish and I guarantee you it won’t be the last time you make a Bauerntopf.

Bauerntopf – German One-Pot Beef & Pork Stew

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• Author: Cook Homey
• Total Time: 1 hour 45 minutes
• Yield: 8 servings 1x

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Description

Bauerntopf or “Farmer’s Pot” is an amazing and popular German dish consisting of minced meat and potatoes.

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Ingredients

Scale 1x2x3x

• 500g ground beef
• 200g ground pork
• 600g potatoes
• Fresh crusty bread
• 1 tbsp sunflower oil
• 2 yellow onions
• 1 red bell pepper
• 1 green bell pepper
• 3 cloves of garlic (minced)
• 1 red chili (optional)
• 2 tbsp tomato purée
• 1 cup (or 200ml) red wine
• 2 cups (or 400ml) beef or chicken stock
• 1 tsp ground cumin
• 2 tsp sweet paprika powder
• 1 tbsp marjoram (dried)
• Pinch of cayenne
• Salt and pepper to taste
• Bunch of fresh parsley

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Instructions

1. Heat oil in a larger pot, add chopped onion and ground beef and pork. Season with salt and pepper. Cook until brown on medium-high heat (until there is almost no fat left).
2. Add minced garlic, tomato purée, cumin, red paprika powder, and stir. Deglaze with some red wine and let evaporate.
3. Add chopped chili, marjoram, and stir. In with stock, cover with a lid and let it simmer for at least 45 minutes.
4. After ca. 30 minutes, add your chopped bell peppers, mix well and let it simmer again.
5. Add peeled and cubed potatoes. Check the seasoning, it usually needs a bit more salt and black pepper. In with a pinch of cayenne.
6. When potatoes are soft, add some fresh chopped parsley and turn off the heat. Serve with some fresh crusty bread and enjoy!

Notes

Skim the fat occasionally from the surface.

Use chili pepper for an extra kick.

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Category: Lunch
• Method: Simmering
• Cuisine: German

Nutrition

• Serving Size: 8 servings
• Calories: Amount per serving: 565
• Sugar: 6.2g
• Sodium: 905mg
• Fat: 10.4g
• Saturated Fat: 3.2g
• Carbohydrates: 73.7g
• Fiber: 6.1g
• Protein: 38.6g
• Cholesterol: 73mg