Eintopf

Where This Goes Wrong

Brown the beef in batches.

Add the vegetables in order of cooking time.

A splash of vinegar brightens the broth.

Making Eintopf

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1. Brown the beef in the lard in batches, 5 minutes each. Lift out.

   Mark done

2. Soften the onions and carrots in the pot for 8 minutes. Add the stock, bay and beef and simmer for 30 minutes.

   Mark done Start 8 min timer

3. Add the potatoes and simmer for 10 minutes, then the cabbage and beans for 10 minutes more.

   Mark done Start 10 min timer

4. Stir in the parsley and vinegar and season.

   Mark done

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What's Going On Here

A table of six on a cold evening and a single big pot: that is what Eintopf means, a dish stewed together in one vessel, and the details change with every cook. This version uses beef, root vegetables, cabbage and white beans, and the broth is the reward.

Brown the beef in lard in batches until it is deep brown, then soften onions and carrots in the same pot. Add stock and a bay leaf and simmer the meat for 30 minutes before the vegetables go in. Add the vegetables in order of how long they take: potatoes and carrots first, then the cabbage, then the beans at the end. That way nothing falls apart.

Cook until the beef is tender and the potatoes soft, about 50 minutes in all, and finish with parsley and a splash of vinegar. Some of the potato breaks up into the broth and thickens it, which is the aim. Serve in deep bowls with dark bread.

After You've Cooked It

Keeps for 4 days in the fridge. Freeze for 3 months.

Changing the Recipe

• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Serving Eintopf

• Dark bread
• Mustard
• Beer

Sides from the same cuisine on this site: Käsespätzle, Gurkensalat, Rye Bread.

Eintopf Nutrition Facts

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.

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