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German Meat & Vegetable Stew

This is a recipe I was thrilled to learned in Culinary School.

It is one of the easiest recipes you'll ever find and you can feel confident about the simplicity by calling it tradition.

This is an authentic, traditional German Stew. Cooking time varies but it consistently peaks at about 90 minutes. Just enough time to throw together before the kids get off the bus & have ready for dinner.Or you can throw this in your slow cooker in the morning on low to cook all day.

If you're wanting to sway away from tradition and are looking to kick this recipe up a notch, brown your meat in the pan first. You can also add your favorite herbs & spices to change it up. Do what you love and have fun with it. Give it a try and let me know how it turns out.


1# beef stew meat, 1” cubes

1# pork butt, 1” cubes

1# diced potatoes

1/2# onions, peeled & cut in half

4 oz carrot, large dice

1 celery stalk, large dice

4 oz leek whites, 1” slices

1/2 savoy cabbage, split into 4 pieces

2/3 bay leaves

1 gal Chicken/ Beef Stock

Salt & Pepper, to taste


1. Add all ingredients (except salt & pepper) into a large pot on High heat. Bring to a simmer.

2. Once simmering, lower heat so that it barely bubbles. Put foil over top and then lid.

3. Cook covered for 90 minutes. Uncover to check meat, cook until tender.

4. Once tender removed from heat & season to taste.

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