Rind Eintopf (German Beef Stew I)

Beef Stew or Rind Eintopf with noodles. Photos By SDeluz

Eintopf (German, lit.: "one pot") is a traditional type of German stew which can consist of a great number of different ingredients. Technically, the term refers to a way of cooking all ingredients in one pot, not to any specific recipe.

Many different regional specialty recipes for Eintopf are known in Germany; for example the Kassel area has a type called Lumpen und Fleeh ("rags and fleas" in the local dialect) which is quite similar to Irish stew.

This is basically known also as beef stew. "Rind" being a German word for "stew".

A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, beans, peppers and tomatoes, etc.), meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood are also used. While water can be used as the stew-cooking liquid,wine, stock, and beer are also common. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavors to mingle.

Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry.

Stews may be thickened by reduction or with flour, either by coating pieces of meat with flour before searing, or by using a roux or beurre manié, a dough consisting of equal parts of butter and flour. Thickeners like cornstarch or arrowroot may also be used.

Stews are similar to soups, and in some cases there may not be a clear distinction between the two. Generally, stews have less liquid than soups, are much thicker and require longer cooking over low heat. While soups are almost always served in a bowl, stews may be thick enough to be served on a plate with the gravy as a sauce over the solid ingredients.

Every Wednesday is my lunch date with the couple Koziol. Their dining room is lined with different kinds of recipe books. Part of their passion is to try out different recipes per meal. They are a couple of food lover and critic as well. Here is one of the recipe we have shared together.

Ingredients:

1/2 kilo beef

1 beef bouillon cube

worcestershire sauce

1 big carrot cut into strips

1 big onion cut into wedge + 1 small onion chopped small
5 cups water
salt and pepper
spring onion
1 can sliced mushroom (or fresh ones if you prefer)
chopped parsley

Procedure:

1. Boil the beef in 5 cups of water with salt and onion cut into wedges. Boil for 30 minutes.

2. Keep the beef stock and cut the beef into bite sized pieces.

3. In a pot, heat up oil and saute onion with beef. Put some worcestershire sauce. Cover for 3 minutes.

4. Add the beef stock and let boil.

5. After boiling, add all the rest of the ingredients. Let simmer for 5 minutes and serve.

Tip: You can add extra carbohydrate by adding either rice, pasta or potatoes.