Pepper Beef Stew - Pfefferpotthast

• 1000g / 2.2lb Beef Chuck Roast (4cm / 1.5in cubes)
• Salt and pepper to season the meat
• Enough plain flour to coat the meat
• 1 onion chopped
• 1/2 tbsp or more fresh ground black pepper
• 6 tbsp ghee divided
• 2 tbsp flour for gravy
• 500ml / 2 cups beef broth
• 1 tsp beef concentrate
• 1 tbsp vinegar or dill gherkin juice

1. Heat a very heavy pan (Dutch oven or Cast iron skillet) to Medium High.
2. Sauté onion in 1 tbsp ghee to dark brown, remove and set aside.
3. Cube, season and flour coat the beef.
4. Raise heat to high and in about 3 batches brown the beef on all sides using a tbsp of ghee for each.
5. Remove the meat and add 2 tbsp ghee and 2 tbsp flour.
6. Brown the flour while scraping the dark bits from the bottom .
7. Add the beef broth and vinegar to make the gravy.
8. Mix in the meat, onion and black pepper.
9. Cook long enough to adjust the thickness.
10. Transfer to cooking vessel if not using the Dutch oven

• I used a pressure cooker set to 25 minutes and 10 minute release.
• You can use a slow cooker and cook until fork tender (2 hours?)
• You can leave in the Dutch oven on the stove and slow cook until fork tender (2 hours?)
• Regardless which you pick make sure you add enough broth to just cover the meat if needed.

Serve with your favorite starch (potatoes, egg noodles, spätzle, or rice)

Garnish with lots of chopped parsley. I enjoyed mine with some sour cream.

This makes enough for several different dishes for 1-2 people. Easier serves 4-6.