Beef and Bratwurst

Savor the hearty, rustic flavors of this Beef and Bratwurst recipe—a comforting one-pot meal that's perfect for cozy dinners or entertaining guests. Tender chunks of beef chuck roast and juicy bratwurst sausages are slow-simmered in a rich, savory gravy made with beef broth, golden onions, and aromatic spices like thyme, paprika, and bay leaf. Chunky carrots and creamy potatoes soak up all the delicious flavors, making this dish a complete, satisfying meal. The recipe uses simple yet flavorful ingredients and classic braising techniques to create fall-apart tender meat and a deeply flavorful stew. Serve it piping hot with a sprinkle of fresh parsley for a burst of brightness, and pair it with crusty bread or creamy mashed potatoes to soak up every last drop of the luscious gravy. A true crowd-pleaser, this dish is perfect for hearty family meals or sharing around the table on chilly evenings.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 2 pounds beef chuck roast
• 4 bratwurst sausages
• 2 medium yellow onion
• 4 garlic cloves
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 cups beef broth
• 2 tablespoons all-purpose flour
• 1 teaspoon fresh thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon paprika
• 1 bay leaf
• 2 medium carrots
• 4 medium potatoes
• 2 tablespoons fresh parsley (optional, for garnish)

Directions

Step 1

Cut the beef chuck roast into large chunks, about 2 inches each, and season with salt, black pepper, and paprika.

Step 2

In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.

Step 3

Sear the beef chunks on all sides until browned. Remove the beef from the pot and set aside.

Step 4

Slice the bratwurst sausages into 2-inch pieces and brown them in the same pot. Remove and set aside with the beef.

Step 5

Reduce the heat to medium, add butter to the pot, and stir in the diced onions. Cook the onions until softened and golden, about 5 minutes.

Step 6

Mince the garlic and add it to the pot, cooking for 1 more minute until fragrant.

Step 7

Stir in the flour and cook for another minute to create a roux.

Step 8

Slowly add the beef broth, stirring constantly to avoid lumps, until a smooth gravy forms.

Step 9

Return the beef and bratwurst to the pot and add the thyme, bay leaf, carrots (cut into chunks), and potatoes (quartered).

Step 10

Bring the mixture to a light boil, then reduce the heat to low. Cover the pot with a lid and simmer gently for about 2.5 to 3 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.

Step 11

Taste and adjust the seasoning with additional salt and pepper, if needed.

Step 12

Remove the bay leaf before serving. Garnish with chopped fresh parsley, if desired.

Step 13

Serve the Beef and Bratwurst hot with crusty bread or over mashed potatoes for a complete meal.

Nutrition Facts

Serving size	2171.6 grams (2171.6g)

Amount per serving	% Daily Value*
Calories	4114

Total Fat 335.90g	431%
Saturated Fat 126.80g	634%
Polyunsaturated Fat 3.50g
Cholesterol 1002mg	334%
Sodium 7816mg	340%
Total Carbohydrate 60.00g	22%
Dietary Fiber 8.90g	32%
Total Sugars 17.90g
Protein 223.60g	447%

Vitamin D 5IU	23%
Calcium 293mg	23%
Iron 30mg	169%
Potassium 4367mg	93%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.7%

Protein: 21.5%

Carbs: 5.8%