Bavarian Beef

(I've cubed the beef before and cooked this as a stew. Works just as well) Note: This one's for the crock pot cookers.

Bavarian Beef

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  • Prep Time


  • Total Time


  • Servings



  • 2½ - 3

    lb. boneless beef chuck roast

  • 1

    Tbs. oil

  • 4

    carrots sliced (2 cups)

  • 2

    cups chopped onions

  • 2

    large dill pickles, chopped (¾ cup)

  • Yes, I really did say dill pickles

  • 2

    stalks celery, sliced

  • ½

    cup dry red wine or beef broth

  • cup German mustard

  • ½

    tsp. course black pepper

  • ¼

    tsp. ground cloves

  • 2

    bay leaves

  • 2

    Tbs. flour

  • 2

    Tbs. dry red wine or beef broth

  • Spaetzle:

  • chopped dill pickle

  • cooked/crumbled bacon


Trim fat from roast. In large skillet, brown slowly on all sides in oil. In crock pot, place carrots, onions, pickles, celery. Place meat on top. In small bowl, combine red wine, mustard, pepper, cloves and bay leaves. Pour over meat. Cook 8-10 hours on low heat; 4-5 hours on high heat. Remove meat to platter. For gravy, transfer veggies and liquid to 2 qt. saucepan. Skim fat. Remove bay leaves. Stir together flour and remaining wine. Stir into saucepan. Cook & stir 'til thickened and bubbly. Cook and stir one minute more. Serve meat & veggies along with gravy and spaetzle.


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