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Pfundstopf (German Meat Casserole)

Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 10
Author Margaret Bose Johnson

Equipment

  • large dutch oven, braiser, or roasting pan with lid or cover with heavy duty tin foil

Ingredients

  • Note: the German lb. is equivalent to 500 grams, so a range between 450 and 500 grams (16-18oz) for each of the meat and vegetable ingredients would be fine in this recipe.
  • 1 lb. (450-500gms) beef stew meat
  • 1 lb. (450-500gms) pork stew meat
  • 1 lb. (450-500gms) onions (about 4 medium), halved and sliced crosswise
  • 1 lb. (450-500gms) sweet red bell peppers (about 3 medium), sliced into strips or diced
  • 4 garlic cloves minced
  • 1 lb. (450-500gms) lean smoked sausages, thinly sliced (about 4 cups sliced), like mettwurst, bratwurst, or kielbasa
  • 1 lb. (450-500gms) tomatoes diced (about 2 cups) or 1 can (14-19 oz/400-540gms) diced tomatoes with their liquid
  • 1 lb. (450-500gms) lean ground beef
  • ½ lb. (225gms) thick-cut lean bacon, diced

for the sauce:

  • 4 tablespoons cornstarch or potato starch
  • 1½ cups (360ml) beef broth or chicken broth
  • ¼ cup (60ml/4 tablespoons) tomato paste
  • ¼ cup (60ml) pickle juice (liquid from a jar of pickles)
  • 3 tablespoons honey
  • 1 tablespoon vinegar
  • 2 tablespoons sweet paprika
  • 1 teaspoon hot smoked paprika or ½ teaspoon cayenne
  • 1 teaspoon fine sea salt
  • 1 teaspoon pepper
  • ½ teaspoon dried thyme
  • 2 cups (480ml) whipping cream

Instructions

  • Preheat the oven to 350°F (180°C).
  • You will need a very large dutch oven, casserole dish or roasting pan that has a capacity of at least 6 litres (6.3 quarts). If you're not sure of its size, measure the dish's volume by filling it with 6 litres/6.3 quarts of water and see how high the water is. The recipe ingredients add up to about 5½ litres of volume, so make sure to leave a bit of headspace so the casserole doesn't boil over in the oven.
  • Cut the onions in half, then cut them crosswise into half-moon slices. Core the red peppers and cut them into lengthwise strips. Mince the garlic. Slice the sausages thinly into coins. Core and dice the tomatoes. Crumble the ground beef. Dice the bacon into ½-inch (.5cm) pieces. You can partially fry the bacon before using it and discard the bacon grease, or use the bacon raw and then spoon off the excess grease from the finished casserole when it is cooked (this is what I do to save a step).
  • In the large dutch oven or baking dish, layer the first 9 ingredients in the order they are listed above, or change the order to your liking.
  • In a large saucepan, whisk together the cold beef or chicken broth and the cornstarch. Whisk in the tomato paste, honey, pickle juice, vinegar, sweet paprka, smoked paprika, salt, pepper and thyme. Bring the mixture to a boil.
  • Remove from the heat. Stir in the cream.
  • Pour the sauce over the meat and vegetables in the dutch oven. (If you're assembling the dish a few hours ahead, let the sauce cool before pouring it over the meats.)
  • Bake, covered, for 2 to 2½ hours. Remove the lid and bake for another ½ hour to reduce the sauce somewhat.
  • If there is an excess amount of fat floating on the surface of the Pfundstopf, scoop off as much as you can with a spoon. (Save it for making oven-roasted potatoes or vegetables.)
  • If needed, the Pfundstopf can be covered and kept warm in a low oven (150°F/65°C) for several hours.
  • Makes about 16 cups of meat stew, serving 10 or more. Serve with crusty bread, mashed potatoes, rice, or buttered noodles and a green salad. Leftovers reheat well.

Notes

Note: The German pound (lb.) is equivalent to 500 grams, so a range between 450 and 500 grams for each meat and vegetable ingredient would be fine in this recipe.
However, this recipe is very adaptable - if you have more of one type of meat and less of another, no problem. Or vary the meats and vegetables to suit your tastes. Use lamb instead of pork, or use ground turkey instead of beef, etc.
Depending on how fatty the sausage or bacon is, you may have excess oil floating on top of the Pfundstopf when finished. Scoop off most of it with a spoon (but leave some of it in, as fat carries flavour). Reserve the fat and let it solidify. Refrigerate and use it for making tasty oven-roasted potatoes or vegetables.