New this month
Sauerbraten Stew

Sauerbraten Stew

"'With this original recipe, I was one of 10 finalists at an Ohio Beef Council Beef Cook-Off,' notes Margaret Ashcraft of Piqua, Ohio. 'Serve this hearty sweet-and-sour spicy dish with parsley potatoes, German spaetzles or noodles.'"
Added to shopping list. Go to shopping list.


2 h 30 m servings
Serving size has been adjusted!
Original recipe yields 2 servings

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. In a small saucepan, combine the water, vinegar and sugar. Cook and stir over medium heat until sugar is dissolved; cool. Sprinkle beef with salt, pepper and nutmeg; place in a large resealable plastic bag. Add onion, parsley, bay leaf and cooled marinade. Seal bag and turn to coat; refrigerate overnight.
  2. Drain, reserving 1/2 cup marinade. Discard bay leaf. Place the beef and reserved marinade in a saucepan; bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is tender.
  3. Stir in raisins. Combine cornstarch and cream; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Serve over noodles.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 3
Most helpful
Most positive
Least positive

was very good.. but I felt like some flavors were missing (I used to have a German roomie, who made a killer sauerbraten). I messed up cooking it too, I let the water boil too long, so the meat...

Flavor was great, I used leftover sirloin tip roast cut into chunks (it was way too rare, so I marinaded for a couple of hours, and cooked as written), added 1/4 cup red wine and extra vinegar...

Family loved it! It had better flavor the 2nd day after the flavors blended some.

Other stories that may interest you