Name: Wohliger Rindereintopf mit Gemüse - Eintopf Rezepte Fleisch
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Ingredients: 600g beef shoulder or chuck, cut into bite-sized cubes; 2 tbsp vegetable oil; 2 onions, chopped; 3 carrots, peeled and sliced; 2 potatoes, diced; 1 leek, cleaned and sliced; 1 celery stalk, chopped; 2 cloves garlic, minced; 1.5 liters beef broth; 2 tbsp tomato paste; 1 tsp paprika; Salt and pepper to taste; 1 bay leaf; Fresh parsley for garnish

Zum Rezept springen

1) Key Takeaways
2) Easy Wohliger Rindereintopf mit Gemüse Recipe
3) Ingredients for Wohliger Rindereintopf mit Gemüse
4) How to Make Wohliger Rindereintopf mit Gemüse
5) Tips for Making Wohliger Rindereintopf mit Gemüse
6) Making Wohliger Rindereintopf mit Gemüse Ahead of Time
7) Storing Leftover Wohliger Rindereintopf mit Gemüse
8) Try these Main Course next!
9) Wohliger Rindereintopf mit Gemüse
10) Nutrition

1) Key Takeaways

A hearty German stew made with beef and root vegetables.
Perfect comfort food for cold evenings.
Slow-cooked for deep flavor and tenderness.
Simple ingredients, rich taste, and warm memories.

2) Easy Wohliger Rindereintopf mit Gemüse Recipe

When the chill settles in and you just want something that wraps around you like a cozy blanket, this Wohliger Rindereintopf mit Gemüse does exactly that. It’s hearty, honest, and doesn’t need anything fancy to taste incredible. I first made this after a long Sunday walk when my hands were too cold to text, and I swear the smell alone made me feel human again. The slow-cooked beef melts into tender perfection while the vegetables soak up every bit of that rich broth. If Eintopf Rezepte Fleisch had a family album, this one would be the cover shot.

What I love most is how unfussy it is. You toss in chunks of beef, earthy carrots, soft potatoes, and a leek or two, then just let it do its thing. It’s like the stew knows what to do without supervision. And that first spoonful? It’s like coming home after being gone too long. It hits deep, warming not just your hands but your whole mood.

There’s something about recipes like this that remind us why cooking matters. It’s not just food; it’s grounding, connecting, and sometimes even healing. Every time I make it, the house smells of garlic, onions, and comfort—those familiar kitchen smells that make everyone drift toward the table before I even call them.

3) Ingredients for Wohliger Rindereintopf mit Gemüse

Beef Shoulder or Chuck: Use a marbled cut for tender results. The fat keeps it juicy through the long simmer.

Vegetable Oil: Helps brown the beef beautifully. It’s the first step toward flavor magic.

Onions: Two big ones, chopped fine. They’re the quiet hero of every stew, giving sweetness and depth.

Carrots and Potatoes: These are the heart of the stew. Their sweetness balances the broth, their softness makes it feel homey.

Leek and Celery: Together, they add a layer of earthy freshness that rounds out the heaviness of the beef.

Garlic: Two cloves, crushed and fragrant. Garlic doesn’t shout—it whispers warmth through every bite.

Beef Broth: The soul of this dish. Go for a strong, flavorful broth; it ties everything together.

Tomato Paste and Paprika: They give body, color, and just a hint of spice that lifts the stew from good to memorable.

Bay Leaf, Salt, and Pepper: The classic trio that makes simple ingredients sing.

Fresh Parsley: Chopped at the end to bring brightness to that deep, savory bowl.

4) How to Make Wohliger Rindereintopf mit Gemüse

Step 1. Heat oil in a heavy pot over medium heat. Add beef cubes and brown them well on all sides. This step gives the stew that rich, deep flavor you’ll taste in every bite.

Step 2. Add onions and garlic. Let them soften until golden and fragrant, filling your kitchen with that cozy smell that makes neighbors jealous.

Step 3. Stir in tomato paste and paprika. Let them cook a minute to deepen their flavor before adding broth.

Step 4. Pour in the beef broth and scrape up any browned bits stuck to the pot. Those bits are pure flavor gold. Add carrots, potatoes, leek, celery, and bay leaf.

Step 5. Lower the heat and let the stew simmer gently for about 90 minutes. The beef should become fork-tender, and the vegetables soft but not mushy.

Step 6. Season with salt and pepper to taste. Remove the bay leaf and ladle the stew into bowls. Top with parsley and serve with a slice of crusty bread.

5) Tips for Making Wohliger Rindereintopf mit Gemüse

Brown the meat in batches. Crowding the pot steams it, and we want that deep sear. That’s where all the flavor hides. The key to perfect Eintopf Rezepte Fleisch is patience during the first few minutes of cooking.

Don’t rush the simmer. Give the beef time to break down slowly. This transforms a tough cut into something soft enough to melt with your spoon.

Taste the broth near the end. If it feels a little flat, a splash of Worcestershire sauce or a pinch of paprika can bring it back to life. And never underestimate what a sprinkle of parsley can do—it’s the final green kiss of freshness that balances the stew’s richness.

6) Making Wohliger Rindereintopf mit Gemüse Ahead of Time

If there’s one thing I’ve learned about stews, it’s that they taste better the next day. When I make this ahead of time, I let it cool completely, then store it in the fridge overnight. By morning, the flavors have deepened and married together in the best way. Warm it up slowly over low heat, and you’ll notice it’s even richer than before.

This dish freezes beautifully too. Divide it into portions, store it in airtight containers, and you’ve got comforting meals for weeks. There’s no better feeling than knowing dinner is waiting in the freezer for those long, busy days.

If you’re planning a dinner party, this is your friend. You can cook it a day early, and your guests will think you spent all afternoon in the kitchen. The truth stays between us.

7) Storing Leftover Wohliger Rindereintopf mit Gemüse

Store leftovers in a sealed container in the fridge. It’ll keep for up to four days, and the flavor actually improves with time. When you reheat it, do it gently on the stove—slow warmth keeps the beef tender and the vegetables intact.

If you’re planning to keep it longer, the freezer works well. Freeze portions and label them. Trust me, future-you will thank past-you when you pull one out on a cold night.

And one small tip—add a splash of fresh broth or water when reheating. It keeps the stew smooth and restores its hearty texture. Nothing sadder than a dry stew, right?

8) Try these Main Course next!

9) Wohliger Rindereintopf mit Gemüse