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German Beef Goulash with Spaetzle

Top down view of red pot filled with cooked browned beef chunks and carrots in a brown gravy and tomato sauce.
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EatSimpleFood.com

This slow cooked German Beef Goulash stew with spaetzle recipe is made with chunks of beef chuck roast, carrots, pearl onions, tomatoes, cinnamon, cloves, and red wine. This recipe comes from my mother in law in Germany.

Ingredients

  • 1 Tbsp vegetable oil
  • 2 1/2 lb beef chuck roast, chunked
  • 1 1/4 lb carrots, peeled & chunked
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp ground cinnamon
  • 4 whole cloves
  • 1 Tbsp sugar
  • 1  Tbsp e.v. olive oil
  • 8 ounces frozen pearl onions
  • 1 1/2 cup red wine
  • 28 ounces canned diced tomatoes
  • 16 ounces (1lb) Spaetzle

Instructions

Stovetop:

  • Pre-heat oven to 300F.
  • Add salt and pepper to chuck roast
  • Add vegetable oil to 6 qt stockpot.  When hot, add chunked chuck roast and sear beef for 2-3 minutes per side until browned.  Beef does not need to be cooked through.
  • Remove beef to plate, reduce heat, and add a light layer of olive oil (~1 Tbsp).  Add carrots, onions, ¼ tsp salt, pinch black pepper, cinnamon, cloves, sugar, red wine, and diced tomatoes.
  • Bring to a boil and cook ~ 5 minutes uncovered.
  • Put a lid on it and transfer to the oven and cook at 300F for 2 hours or until beef is fork tender.
  • Cook spaetzle according to package instructions (cook it like pasta).
  • Serve Beef Goulash over Spaetzle and add salt to taste.

Crockpot:

  • Add all ingredients, except Spaetzle,  into a 6 quart crockpot.  Stir & cook on low 6-8 hours.
  • 20 minutes before you want to eat:  Bring a large pot of salted water to a boil and add spaetzle.
  • Serve Beef Goulash over spaetzle.  Add salt to taste.  Guten Appetit!  Beckie

Notes

  • Gluten Free folks will want to use potatoes and throw them in the pot at the same time as the beef.
  • Searing is best done when the pan is not crowded.  Sometimes I will sear in a large non-stick skillet that's not deep and will later transfer to the larger pot to braise.  If there is fond on the skillet, I will let the beef sit in it long enough to release a little liquid to make it all loose to throw in the bigger pot.
  • Can't find spaetzle?  Cool, use egg noodles instead.

Find it online: https://eatsimplefood.com/beef-goulash/