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German Peppered Beef Soup

German Peppered Beef Soup recipe image
This robust German-style soup features beef heavily coated in coarse black pepper, simmered with red potatoes, carrots, and celery. The addition of dried red bell peppers and a blend of oregano, basil, and caraway seeds creates a deep, savory flavor profile. Ideal for slow cooking, this dish is best served after refrigeration to allow the flavors to meld.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 2
Calories: 1726.0
Dietary: Gluten-free
Description
This robust German-style soup features beef heavily coated in coarse black pepper, simmered with red potatoes, carrots, and celery. The addition of dried red bell peppers and a blend of oregano, basil, and caraway seeds creates a deep, savory flavor profile. Ideal for slow cooking, this dish is best served after refrigeration to allow the flavors to meld.
Ingredients
  • 5 pound German peppered beef *
  • 2 lg Yellow onions diced large
  • 1 cup Crushed RED BELL peppers **
  • 2 pound Red potatoes
  • 2 lg Carrots
  • 2 ea Celery stocks (not bunches)
  • 1/4 cup Oregeno
  • 1/4 cup Sweet basil
  • 1 tablespoon Celery seed
  • 1/8 cup Carroway seed
  • 1/2 cup Dill weed
Directions
  1. 1
    this may be obtained from all of the german deli's I have ever been in (which may not be many) and is basically a rather tough
  2. 2
    cut of beef which has been covered (and I do mean covered) with very large chunks of black pepper corns (some are even whole) ** if you can not find red bell peppers dried and crushed you will want to do it your self for the flavor needed
  3. 3
    cut three or four red bell peppers into small pieces and
  4. 4
    spread out on paper towels to dry (or put it in your food drier if you have one) seeds and all!
  5. 5
    FIRST:
  6. 6
    cut the meat into 1 inch chunks (leaving the precious pepper on it!),
  7. 7
    sear by your favorite method I prefer a small amount of sesame oil in a wok.
  8. 8
    CROCK POT METHOD:
  9. 9
    chop everything up into 1 inch chunks throw in the pot,
  10. 10
    set on medium (200 degrees),
  11. 11
    cover with water plus 1 inch (for the pan as my mentor said),
  12. 12
    cook covered (with a lid) stirring every 2 hours or so from the bottom for 4 hours, turn to low,
  13. 13
    cook covered for 6 hours.
  14. 14
    PAN METHOD:
  15. 15
    chop everything into 1 inch chunks,
  16. 16
    place carrots, celery, and meat into pan,
  17. 17
    cook 1 hour at med/low (150 to 160 degrees),
  18. 18
    add the
  19. 19
    rest of the goodies,
  20. 20
    cook 1 hour.
  21. 21
    Ahh a bug found covered in water both times, better go change it plus 1 inch for the pan LAST:
  22. 22
    refrigerate for at least 6 hours, warm only as much as you will be eating.
  23. 23
    NOTES: you are correct, this method looks a little "ugly", but having been taught to
  24. 24
    make this soup by a german grandmother, and her scottish husband (my grand father, who also was a chef by trade) I learned at a very young age that what they said usualy worked the best, even though it took more time

Nutrition Facts

Servings 2

Amount Per Serving
Calories 1726.0kcal
% Daily Value *
Total Fat 23.6g37%
Saturated Fat 3.9g20%
Cholesterol 0.0mg0%
Sodium 207.3mg9%
Total Carbohydrate 421.5g141%
Dietary Fiber 153.0g612%
Sugars 25.4g
Protein 89.1g179%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: basil, beef, bell, bunches, carrots, carroway, celery, crushed, diced, dill, german, large, not, onions, oregeno, peppered, peppers, potatoes, red, seed
Read it online: https://www.chefs-mate.com/recipe/german-peppered-beef-soup/