1) Key Takeaways
2) Easy Pfundstopf Aus Dem Dutch Ofen Recipe
3) Ingredients for Pfundstopf Aus Dem Dutch Ofen
4) How to Make Pfundstopf Aus Dem Dutch Ofen
5) Tips for Making Pfundstopf Aus Dem Dutch Ofen
6) Making Pfundstopf Aus Dem Dutch Ofen Ahead of Time
7) Storing Leftover Pfundstopf Aus Dem Dutch Ofen
8) Try these Main Course next!
9) Pfundstopf Aus Dem Dutch Ofen
10) Nutrition

1) Key Takeaways

Pfundstopf is a hearty all-in-one Dutch oven recipe with loads of meat and veggies.
Perfect for feeding a hungry crowd with minimal hands-on time.
Great choice for holidays, gatherings, or Sunday dinners.
Pairs well with baked potatoes or other oven-roasted sides.

2) Easy Pfundstopf Aus Dem Dutch Ofen Recipe

Every family has that one dish—the one that saves the day when everyone’s starving and no one feels like cooking for hours. For us, that dish is this Pfundstopf. Loaded with layers of meat, onions, and peppers, this recipe turns a handful of ingredients into a dinner that feels like a warm sweater on a cold night. The Dutch Ofen Rezepte really shine when the oven does most of the work, and this is a great example of that magic.

I first made it on a whim before a family get-together. We had cousins, neighbors, and a couple of surprise guests roll in. No problem. This pot fed them all. There was even enough for lunch the next day (which never happens in our house). And if you’re wondering, yes—it pairs beautifully with Kartoffeln Aus Dem Backofen or even Rosenkohl Aus Dem Ofen if you’re aiming to keep things balanced.

What I love most is the hands-off part. No searing. No hovering over the stove. Just layer, pour, bake, and let that Dutch Ofen do what it does best. Whether you’re feeding guests or just want leftovers for days, this one’s a keeper. Try pairing it with Fisch Aus Dem Ofen or Tomatensuppe Aus Dem Ofen for a true oven-powered meal.

3) Ingredients for Pfundstopf Aus Dem Dutch Ofen

500 g gemischtes Hackfleisch: I like using a mix of beef and pork for deeper flavor. It’s juicy, hearty, and rich, which gives the base of the stew its boldness.

500 g Schweinegeschnetzeltes: This adds tender texture and savory depth. Sliced pork cooks beautifully in the sauce and stays soft even after hours in the oven.

500 g Lyoner, in Scheiben: A mild, finely sliced sausage that brings comfort-food vibes. It adds a mellow, familiar taste that kids and grownups love equally.

500 g Bacon, in Streifen: Oh yes. The bacon goes in raw and slow cooks into everything, lending its smoky flavor across all the layers.

500 g Zwiebeln, gehackt: Sweet, caramelized onions soften as they bake, mingling into the tomato-cream base and building a beautiful flavor foundation.

500 g Paprika, gewürfelt: Red and yellow peppers are my favorite combo here. They add a little sweetness and a soft bite that stands out.

500 ml Sahne: This cream is what makes everything velvety. It’s not heavy—it’s just smooth and brings all those savory flavors together.

400 g stückige Tomaten: Go for canned diced tomatoes. They add acidity and keep the dish from feeling too rich. Plus, they marry beautifully with the cream.

100 g Tomatenmark: A little tomato paste goes a long way. It thickens the sauce and deepens the tomato flavor in a way that canned tomatoes can’t.

2 EL Paprikapulver edelsüß: This sweet paprika is warm, not spicy. It colors the sauce beautifully and adds a gentle smoky edge.

1 TL Salz: Basic, but necessary. With so many meats in here, a little salt ties it all together.

1/2 TL Pfeffer: Just enough to add a little heat and finish off the sauce. You can always adjust it to taste before serving.

4) How to Make Pfundstopf Aus Dem Dutch Ofen

Step 1. Grab your Dutch oven or a large lidded roaster. Start layering. Meat, then onions, then peppers. Keep it neat but don’t stress—this isn’t a layered cake, it’s dinner.

Step 2. In a big bowl, mix the cream, diced tomatoes, tomato paste, and all the spices. Give it a good whisk so the flavors combine evenly.

Step 3. Pour the sauce evenly over the layers in your pot. Don’t stir! Let it stay layered—this way, the flavor builds slowly as it bakes.

Step 4. Pop the lid on and slide the pot into a preheated oven at 180 degrees Celsius. Let it bake for about 2.5 hours. Trust me—don’t peek too much.

Step 5. Once done, give it a solid stir. You’ll smell the bacon, see the creamy tomato coating everything, and probably want to sneak a bite before anyone notices.

5) Tips for Making Pfundstopf Aus Dem Dutch Ofen

Keep it simple. You don’t need to brown anything beforehand. It’s tempting, but part of the Dutch Ofen Rezepte charm is in the no-fuss layering and long baking time.

Pick good ingredients. Use fresh peppers and good quality meat. Since we’re not searing anything, the oven does all the magic, but it still helps to start with tasty stuff.

Let it rest. Once it’s out of the oven, give it 10 minutes to settle before stirring or serving. This helps the sauce thicken and makes everything more spoonable.

6) Making Pfundstopf Aus Dem Dutch Ofen Ahead of Time

This recipe might be one of the easiest make-ahead meals I’ve ever put together. Honestly, the flavor only gets better after a night in the fridge.

When you know you’ll be busy the next day, just prep the pot the night before, cover it, and leave it in the fridge. The next day, let it come to room temperature for 30 minutes before baking.

You can even bake it, cool it, and then reheat the whole thing the next day. Just add a little splash of cream or broth to loosen it up while warming. Great option for Weihnachtsessen Aus Dem Ofen.

7) Storing Leftover Pfundstopf Aus Dem Dutch Ofen

Let any leftovers cool completely, then pack them into airtight containers. They’ll keep in the fridge for up to four days.

This dish reheats beautifully, either in the microwave or in a pan over low heat. Add a touch of cream or water if the sauce thickens too much.

You can freeze it, too. Just portion it out before freezing, and label the containers. Thaw overnight in the fridge and reheat gently. Another win for Dutch Ofen Rezepte leftovers.

8) Try these Main Course next!

9) Pfundstopf Aus Dem Dutch Ofen