Beef Stew with Dumplings and Two Kinds of Red Cabbage

5 from 8 votes
Prep Time 1 hour
Cook Time 1 minute
Rest Time 3 hours
Total Time 4 hours 1 minute
Course Dinner
Cuisine European
Servings 5 people
Calories 68 kcal



  • 300 g Smoked bacon, finely diced
  • 1 kg Shallots
  • 4 Pc. Sliced ​​shallots
  • 2,4 kg Beef (shoulder)
  • 6 Pc. Bay leaves
  • 2 bunch Parsley
  • 8 Pc. Carrots
  • 4 Pc. Garlic cloves
  • 500 ml Beef broth
  • 4 tbsp Tomato paste
  • 1,5 l Pinot Noir
  • Salt
  • Pepper
  • Thyme
  • 4 tbsp Flour for sweating

Napkin dumpling:

  • 10 Pc. Roll from the day before
  • 1 Pc. Onion
  • Parsley
  • 2 tbsp Butter
  • 200 ml Milk
  • 10 Pc. Eggs
  • Salt
  • Pepper


  • 10 Pc. Floury potatoes
  • 1 Pc. Roll from the day before
  • Flour
  • Salt
  • Pepper
  • Potato flour

Two kinds of red cabbage:

  • 1 Pc. Red cabbage
  • 1 Pc. Onion
  • Vinegar
  • Oil
  • Salt
  • Pepper
  • 2 tbsp Margarine


Beef Stew:

  • Cut the meat into cubes and fry in small portions, season with salt and pepper, set aside. Braise the peeled shallots (whole) with bacon in 1 tablespoon of oil and stew for 10 minutes, then also set aside.
  • 2-3 Sliced ​​shallots, the sliced ​​carrots and the garlic sauté in a saucepan and brown with one or two tablespoons of flour while stirring. Deglaze with the beef broth, add tomato paste and pinot noir. Bring the whole thing to a boil and let it thicken slightly. Season to taste with salt, pepper and thyme.
  • Now put the meat, the sautéed shallots that have been set aside, a few stalks of parsley, bay leaves and the red wine sauce in a large saucepan, season again to taste (it still tastes very much like red wine, but is normal). Cover and let simmer on the lowest rack in the oven at 180 ° C for about 1.5 hours.
  • To serve, chop the remaining parsley and sprinkle over it.

Napkin dumpling:

  • 5 Cut the rolls into cubes, fry them in butter with a diced onion and chopped parsley. Cut 5 rolls into slices.
  • Mix the cut, diced and fried rolls with the milk, eggs, salt and pepper. Let rest in the refrigerator for 3 hours.
  • Shape the dough into a ball. Put in a sheet and let it steep for an hour in the boiling water with the lid closed.


  • Boil the potatoes in the bowl the evening before. The next day peel and press through a potato press. Mix with flour so that the mixture no longer sticks to your hands. Season with salt and pepper.
  • Dice the rolls. Shape the potato dough into dumplings, placing a few bread cubes in the middle. Roll in potato flour. Cook in boiling water for 10 minutes.

Two kinds of red cabbage:

  • Finely slice half of the red cabbage (salad), coarsely cut the other half (braised cabbage).
  • For the salad, finely chop the onion. Mix the finely grated red cabbage with the onion, dress with vinegar, oil, salt and pepper.
  • For the braised cabbage, melt the margarine in a saucepan. Add red cabbage, season with salt and pepper. Let simmer until the desired degree of browning is achieved.


Serving: 100gCalories: 68kcalCarbohydrates: 2.7gProtein: 0.9gFat: 2.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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