Boiled Beef with Dill Sauce

A very typical southern german recipe, a favorite of Ingo growing up. Great with Hefeknoedel.


4 servings


  • 3 pounds chuck, cut into 1 ½ inch cubes
  • 1 ½ tsp. salt
  • 1 tsp. ground pepper
  • 3 tbsp. vegetable oil
  • 2 medium-large onions, chopped coarse
  • 3 medium cloves garlic, crushed
  • 3 cups chicken stock
  • 2 bay leaves
  • 1 tsp. dried thyme
  • 4 large carrots, peeled and sliced into ¼ inch thick sticks (you want to fish these out later)
  • 2 stalks celery, sliced into ¼ in thick sticks (you want to fish these out later)

For sauce

  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 cups stock (from above recipe)
  • ½ cup dill
  • ¾ cup sour cream
  • Salt to taste
  • Pepper to taste


Heat oven to 250 degrees. Place beef cubes in large bowl. Sprinkle with salt and pepper, toss to coat. Heat 2 tablespoons oil over medium high heat in large Dutch oven or pot. Add half of meat and brown on all sides, about 5 minutes. Remove meat and set aside on plate. Repeat process with remaining oil and meat.

Add onions to empty Dutch oven and sauté until softened, 4 to 5 minutes. Add garlic and continue to cook for 30 seconds. Add stock, bay leaves and thyme and bring to a simmer. Add meat and return to a simmer. Cover and place pot in oven. Cook for 1 hour.

Remove pot from oven and add carrots and celery. Cover and return to oven. Cook just until meat is tender, 1 ½ to 2 hours.

Remove pot from oven.

Remove 2 cups stock from pot. Set aside.

Melt butter on medium heat in heavy-bottomed saucepan. When butter is melted and foam has subsided, pull pan off heat and add flour, stirring briskly. Return to heat, and stir constantly, 3-6 minutes until golden brown.

Pull pan off heat and quickly whisk in ½ of stock. When mixture is smooth, add in remaining stock. Cook 3-4 minutes.

Remove pan from heat. Mix in sour cream, dill, salt and pepper to taste.

Remove meat from pot and add to sauce. Server with Hefeknoedel or soft bread.


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