Eating by Ancestry, Day 1 & German Beef and Tomato Stew

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So this week we’re eating all German, all week, as part of JessieLeigh’s Eating by Ancestry adventure.

For breakfast today, we had Kartoffelpuffer (Potato Pancakes) and applesauce

Were they good? Yes!

Did I make any alterations to the recipe: Not really. I think I added too much salt by accident, but I tried to follow the recipe. I fried them in melted palm oil shortening.

Would I make them again in “real life”? Maybe for a special occasion. I don’t fry at home very much.

For lunch, we had Gulaschsuppe (Beef Stew).

Was it good? Yes!

Did I make any alterations to the recipe? Yes. A ton. See below.

Would I make it again in “real life”? Yes, I think so, although we have a pretty good beef stew recipe already.

Since I adjusted this recipe for the slow cooker, to use what I had, and because I forgot to buy wine and marjoram and didn’t have any paprika, here is what we actually had. Which may or may not resemble the original recipe!

Beef and Tomato Stew

Yield: 4 servings


  • 1 lb. stew beef, cut into bite-sized pieces
  • 1 yellow onion, diced
  • 2 large potatoes, peeled and diced
  • 29 oz. tomato sauce
  • 1 1/2 c. beef stock
  • 1/2 tsp. dried parsley
  • 1/2 tsp. dried tarragon
  • 2 tomatoes, diced, or 1 14.5 oz. can diced tomatoes


Combine all ingredients in a slow cooker. Cook on high 4-5 hours or low 6-8 hours, until potatoes are tender. Serve with homemade bread or soft pretzels.

If you want, you can sear your beef so it will look and taste better. I am lazy, so I don’t do that. If you want a less soupy stew, you can reduce the tomato sauce to a 15-ounce can.


For dinner, we will have sandwiches, fruit, and leftovers.

 Added to Mouthwatering Monday, Tasty Tuesday, and Foodie Friday

Gluten Free Meal Plan via Musings of a Housewife

Do your tastebuds favor your ancestry? I admit I am nuts about the flavors of German food – sausages, sauerkraut, pickles … YUM!

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