German Beef Stew

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Chef Maloney

Senior Cook
Oct 7, 2012
This is one of my favorite Stews. Delicious


1 1/2 Lbs. Beef Stew Meat, cut in 1 inch cubes
2 Tblsp. Vege Oil
1 Large Green Apple, peeled & shredded
1 Medium Carrot, shredded
1/2 small Onion, sliced thin
1/2 cup Water
1/3 cup Dry Red Wine (any)
1 Clove Garlic, minced
2 Beef Bouillon Cubes
1 small Bay Leaf
1/4 tsp. Thyme, crushed
1 tsp. Anchovy Paste (optional) (I don't use it)
4 tsp. Corn Starch

In A Soup Pot:
Brown the meat in the oil. Add Apple, Carrot, Onion, Water, Wine, Garlic, Bouillon Cubes, Bay Leaf, Thyme, Anchovy Paste (if using).
COVER and cook over VERY LOW HEAT for 2 1/2 to 3 HOURS.

Combine CORNSTARCH and 1/4 cup COLD WATER, add to the soup, stirring and cooking until thickened a bit.

This can be made in the Crock-Pot, brown meat in skillet before adding, cook on LOW for 7 - 8 hours :yum:
Last edited:
I've only made German Pork Stew, this sounds good. I've got some beef shin, think I'll try it over the weekend. Thanks for the recipe :)
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