One-Pot German Stew (Eintopf)
Perfect for cool winter months and busy weeknights, this authentic Eintopf, a one-pot German stew, is a tasty low-budget recipe the whole family will love. Made with a few staple ingredients including Frankfurters, potatoes, and root vegetables, this budget-friendly, easy one-pot meal will be ready in 30 minutes and it will taste even better the next day. Perfect for meal prep!
Growing up in Germany, my mum made many versions of Eintopf which translates to one-pot meals. They are essentially classic German soups and stews including the popular German lentil soup or pea soup. I loved this particular recipe with Franks the most and to no surprise, my kids do as well. It’s the perfect mix of a warming potato soup or potato stew, sausages, and vegetables. Simple German food that brings comfort, even to your wallet!
Eintopf became popular in post-war Germany as it allowed for the economical use of meat and low-cost ingredients, often including leftovers. The one-pot nature of Eintopf also simplified the cooking process, requiring minimal equipment and fuel, which was especially important in times when resources were limited.
Serve this delicious meal with warm crusty bread, perfect for dipping. My Turkish flatbread works well as a side and so do soft and chewy pretzel buns.
For more easy on-pot meals, check out my stovetop beef stew, lamb chili, and ground chicken soup as well.
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Classic German Stew (Eintopf)
Ingredients
- 1 tbsp olive oil extra virgin
- 1 medium onion diced small
- 1 celery stick sliced
- 3 carrots diced
- 3 medium potatoes peeled and diced
- 3 cups chicken stock
- 1 bay leaf
- 1 cup frozen peas
- 4 Frankfurters sliced
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 tbsp fresh parsley optional
Instructions
- In a large pot, heat the olive oil on medium-high heat. Add diced onions and sauté until translucent, about 3 minutes.1 tbsp olive oil, 1 medium onion
- Add sliced celery, diced carrots, and potatoes to the pot. Stir well to combine with the onions.3 carrots, 3 medium potatoes, 1 celery stick
- Pour in the liquid broth, ensuring that the vegetables are fully submerged. Add more stock or plain water if needed. Add the bay leaf. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 10 minutes or until the vegetables are tender.3 cups chicken stock, 1 bay leaf
- Stir in the sliced Frankfurters and frozen peas. Let the stew simmer for an additional 5 minutes, allowing the flavors to meld together.1 cup frozen peas, 4 Frankfurters
- Season the stew with salt and pepper, adjusting to taste. Stir in freshly chopped parsley for a burst of color and fresh flavor.1/4 tsp salt, 1/8 tsp black pepper, 1 tbsp fresh parsley
Notes
Nutrition
Ingredients and substitutions
- Olive oil – For this recipe, you can use either salted or unsalted butter. If you use salted butter be sure to taste test before putting in the recommended amount of salt. You can adjust to your taste preferences.
- Onion – White, yellow, or purple onion can be used. White and yellow onions pair best with soups and stews. Make sure that the onion is diced into small pieces.
- Carrots – You will need peeled carrots diced into small pieces for faster cooking.
- Potatoes – Use your favorite type of potato for this dish or the potatoes you have on hand. You will want to use a potato that boils well, like red skin potatoes, new potatoes, or fingerling potatoes. Be sure to peel and dice the potatoes before adding them to the stew.
- Chicken stock – Chicken broth or stock is best for this recipe because it pairs well with Frankfurters and vegetables. You can also use vegetable broth, vegetable stock, or beef broth.
- Bay leaf – Use one large or two small dried bay leaves for this Eintopf recipe. It’s the secret ingredient that gives the hearty stew extra depth and flavor.
- Peas – An easy ingredient that adds a pop of color and nutrition. Make sure to use frozen peas and not canned peas. Canned peas will be too soft after cooking in the stew.
- Frankfurters – Pre-cooked German sausages such as Frankfurters (aka Bockwurst, Heißwurst, or Vienna sausage) or Biersticks work well for this traditional recipe. Be sure to slice them into small disc-like shapes.
- Salt and pepper – Both salt and black pepper round out the flavors of the vegetables without overpowering the soup. You can certainly adjust the amount you use based on your taste preferences. Some chicken stocks are very salty. Taste before you season the hearty soup.
How to make a hearty German stew
- In a large pot, sauté the onion in the butter over medium heat until translucent. Add diced carrots, celery, and potatoes to the pot. Add the chicken stock and bring the mixture to a boil. Reduce the heat to low and simmer for 10 minutes.
- Next, stir in the sliced Frankfurters and frozen peas. Simmer for 5 more minutes.
- Season with salt and pepper and fresh parsley. Serve and enjoy.
Variations
Sausage: You can any pre-cooked meat or sausage to make this traditional Eintopf. Chorizo, cooked ham, or bacon also add some great flavor. Even vegan sausages can be used.
Vegetables: This is an easy soup to use up vegetables that may be hiding in your fridge. Chop extra green vegetables like fresh beans or chopped fennel bulb into small pieces and add them when you add the carrots and potatoes. Pre-cooked broad beans can be added alongside the peas for some extra sustenance.
