Bavarian Beef Dinner is a slow-simmered chuck roast stew flavored with caraway seeds, dill, and paprika, finished with a tangy sour cream sauce and served alongside sauerkraut. This award-winning classic balances rich, tender beef with bright spice and acidity.
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In a Dutch oven, brown beef in oil. Add the beef broth, onions, garlic and seasonings. Cover and simmer for 2-1/2 hours or until beef is tender; reduce heat.
Combine flour and water until smooth; gradually stir into the beef mixture. Cook and stir for 2 minutes. Add sour cream and heat through (do not boil). Serve over rice with sauerkraut on the side.
Refrigerate the stew (without rice and sauerkraut) in an airtight container up to 3 days. Reheat gently on the stovetop over low heat; do not boil.
Dutch oven
Chuck roast works best because it becomes tender during the 2.5-hour simmer. Beef stew meat or brisket will also work, though cooking time may vary slightly.
Greek yogurt is the closest substitute and won't curdle when heated gently. Avoid boiling the sauce once added, as with sour cream.
Yes. Prepare through step 1, cool, and refrigerate up to 2 days. Reheat gently before adding the sour cream in step 2.
Ensure the flour-water mixture is stirred smooth before adding it slowly to the hot broth while stirring constantly. Cook and stir the full 2 minutes as directed.
