Rezept: Schmortopf
🥩 REZEPT: SCHMORTOPF 🥩 is a easy German recipe that serves 4. 350 calories per serving. Recipe by Henry G on YouTube.
Prep: 20 min | Cook: 45 min | Total: 1 hr 20 min
Cost: $15.20 total, $3.80 per serving
Ingredients
- 1.5 kg Beef Chuck (cut into 2‑cm cubes)
- 1 tsp Salt (kosher or sea salt)
- ½ tsp Black Pepper (freshly ground)
- 2 tbsp Olive Oil (extra‑virgin, for searing)
- 1 large Onion (peeled and diced)
- 2 Carrots (peeled and sliced into 1‑cm rounds)
- 2 Celery Stalks (chopped)
- 3 Garlic Cloves (minced)
- 2 tbsp Tomato Paste (plain, no added sugar)
- 2 Bay Leaves (dried)
- 4 cup Beef Broth (low‑sodium)
- 1 cup Water
- 2 tbsp Cornstarch (mixed with water to form slurry)
Instructions
Prep the Vegetables
Dice the onion, slice the carrots, chop the celery, and mince the garlic. Set aside in separate bowls.
Time: PT10M
Season the Beef
Pat the beef cubes dry with paper towels, then season generously with salt and pepper.
Time: PT5M
Sear the Beef
Heat olive oil in a large skillet over medium‑high heat. Add the beef in batches, not overcrowding, and sear until each piece develops a deep brown crust, about 3‑4 minutes per side.
Time: PT10M
Temperature: medium‑high heat
Transfer to Pressure Cooker & Add Ingredients
Place the seared beef into the pressure cooker. Add the prepared onion, carrots, celery, garlic, tomato paste, bay leaves, beef broth, and water. Stir to combine.
Time: PT5M
Pressure Cook
Seal the pressure cooker. Bring to high pressure and cook for 30 minutes.
Time: PT30M
Temperature: high pressure
Release Pressure
Allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure. Open the lid carefully.
Time: PT10M
Thicken the Stew
In a small bowl, whisk together cornstarch and 2 tbsp of cold water to form a slurry. Stir the slurry into the hot stew and simmer for 5 minutes until the broth thickens and becomes glossy.
Time: PT5M
Temperature: medium heat
Finish & Serve
Remove bay leaves, taste and adjust seasoning if needed. Ladle the stew into bowls and enjoy hot.
Time: PT0M
Nutrition Facts
- Calories
- 350
- Protein
- 30 g
- Carbohydrates
- 12 g
- Fat
- 18 g
- Fiber
- 3 g
Dietary info: Gluten-Free, Dairy-Free, Nut-Free
Allergens: Corn
Ingredient Substitutions
- Instead of Beef Chuck: Beef Stewing Steak, Short Ribs
- Instead of Olive Oil: Vegetable Oil, Canola Oil
- Instead of Carrots: Parsnips
- Instead of Celery Stalks: Fennel Stalk
- Instead of Tomato Paste: Crushed Tomatoes (use less)
- Instead of Bay Leaves: Thyme
- Instead of Beef Broth: Chicken Broth, Vegetable Broth
- Instead of Cornstarch: All‑purpose flour (2 × amount)
Equipment Needed
- Pressure Cooker
- Large Skillet or Frying Pan
- Cutting Board
- Chef’s Knife
- Measuring Cups
- Measuring Spoons
- Wooden Spoon
- Small Bowl
Critical Steps — Do Not Skip
- Searing the beef until a deep brown crust forms
- Cooking under high pressure for the correct time
- Incorporating the cornstarch slurry and simmering to achieve proper thickness
Chef Tips from the Video
- Use bone‑in beef chunks for richer broth.
- Deglaze the skillet with a splash of broth before transferring to the pressure cooker to capture all caramelized bits.
- Add a pinch of smoked paprika for a subtle smoky depth.
Troubleshooting
Stew is too thin after pressure cooking
Add an additional teaspoon of cornstarch slurry and simmer until desired thickness is reached.
Beef is still tough
Extend pressure cooking by 5‑10 minutes or ensure the meat was cut into uniform 2‑cm cubes.
Starch lumps in the sauce
Mix cornstarch with cold water thoroughly before adding; stir continuously while simmering.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in freezer‑safe bags or containers for up to 2 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The stew tastes even better the next day as flavors meld—reheat gently on the stovetop.
- Cool completely before refrigerating or freezing; reheat to a rolling boil before serving.
Frequently Asked Questions
What is the cultural significance and history of beef stew in German cuisine?
German beef stew, often called "Gulasch" or "Eintopf," has roots in hearty peasant meals where tough cuts were softened by slow cooking. It became a staple during cold months and is traditionally served with bread or potatoes, embodying comfort and communal dining.
What are the traditional regional variations of German beef stew in Germany?
In Bavaria, the stew may include dark beer and paprika; in the Rhineland, a touch of mustard is common; in northern regions, carrots and leeks dominate. Each variation reflects local ingredients and flavor preferences.
How is a traditional German beef stew authentically served?
It is typically ladled into deep bowls, accompanied by rye bread, pretzels, or boiled potatoes, and enjoyed with a cold lager or herbal tea. Garnish with fresh parsley for color.
During which German celebrations is beef stew traditionally prepared?
Beef stew is popular at Oktoberfest gatherings, Christmas markets, and family reunions during winter, where its warming qualities complement festive atmospheres.
What makes this pressure‑cooker beef stew special in German cuisine?
Using a pressure cooker reduces the traditional long simmer time while still delivering tender meat and deep flavor, making the classic comfort dish accessible for busy home cooks.
What are the most common mistakes to avoid when making this German beef stew?
Common errors include overcrowding the pan while searing (which prevents a crust), under‑seasoning the broth, and adding the cornstarch slurry too early, which can cause a gummy texture.
Why does this recipe use cornstarch instead of flour to thicken the stew?
Cornstarch thickens quickly at lower temperatures and yields a clear, glossy sauce without the cloudiness that flour can create, preserving the stew’s rich color.
Can I make this pressure‑cooker beef stew ahead of time and how should I store it?
Yes, the stew can be prepared up to two days in advance. Cool it rapidly, store in airtight containers in the refrigerator, and reheat gently on the stovetop or in the microwave before serving.
What texture and appearance should I look for when the stew is done?
The beef should be fork‑tender, the vegetables soft but not mushy, and the broth should coat the spoon with a velvety sheen from the cornstarch slurry.
How do I know when the pressure‑cooker beef stew is fully cooked?
After the pressure release, test a piece of beef; it should break apart easily with a fork. The sauce should have thickened and cling to the meat.
What does the YouTube channel Henry G specialize in?
The YouTube channel Henry G focuses on straightforward, no‑nonsense home cooking tutorials, often highlighting quick techniques like pressure cooking to make classic comfort dishes accessible to beginners.
How does the YouTube channel Henry G's approach to German cooking differ from other cooking channels?
Henry G emphasizes speed and simplicity, using modern tools such as pressure cookers while still honoring traditional flavors, whereas many other channels may stick to long‑slow simmer methods or elaborate presentations.
Last updated: September 6, 2026
