Bauerntopf (German one-pot mince and potato) is a classic dish that is comfortingly tasty, easy to make, and requires just about 30 minutes to cook.
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I am particularly fond of the cool winter months, as I get to enjoy hearty, comforting dishes like Bauerntopf that warm you up from the inside and truly capture the essence of German home cooking.
what is Bauerntopf
Bauerntopf, which translates to farmer's pot, is a hearty, one-pot meal typically made with minced meat, potatoes, and a variety of vegetables such as onions, bell peppers, and tomatoes.
All of these are simmered to a flavorful sauce, making it the perfect dish for cosy dinners and cool winters.
ingredients you'll need
- olive oil - or your favorite cooking oil.
- onion and garlic - yellow and sweet onions are my go-to whenever I am making one-pot meals but shallots and red onions are also perfectly okay to use.
- minced meat.
- seasonings - smoked or sweet ground paprika, salt, and pepper to taste.
- blended or diced tomatoes - here, I like to use petite diced tomatoes as these cook easily into the stew.
- potatoes and bell peppers - use potato varieties that hold their shape during cooking such as Yukon Gold, round white potatoes, or Fingerling potatoes.
- beef or vegetable stock or broth.
what type of meat to use
Most families use a combination of ground beef and pork when making Bauerntopf as it adds more flavor to the dish. This is also more affordable.
I used a 50:50 mix of ground beef or pork, but you can choose to use either, or to use more of one type of meat as the other.
You can also use ground turkey or chicken for a lighter option.
how to make it
We start by heating oil in a large pot or skillet over medium heat, then add the ground beef and pork. Season with paprika, salt, and pepper, and cook until browned, about 5-7 minutes.
Add the diced onion and minced garlic to the pot and cook for 2-3 minutes until softened.
Then, stir in the potatoes, tomatoes, bell peppers, broth, and tomato paste.
Cover and cook over low to medium heat for about 30 minutes, or until the potatoes are tender. Adjust seasoning with salt and pepper as needed.
Fill into bowls, garnish, and serve.
serving suggestions.
The best way to enjoy Bauerntopf is to serve it in bowls while hot, topped with some creamy Schmand and a garnishing of chopped parsley.
If you prefer, you can serve it with some sliced bread or bread rolls for a more filling meal. Alternatively, leave out the bread and enjoy it as it is.
It is already packed with protein, healthy carbs, and vegetables, making it a complete meal.
variations
- Use soya mince to make this recipe vegetarian.
- Add seasonal vegetables such as leeks or potatoes.
- Add a splash of heavy cream or stir in some cream cheese, for some extra creaminess.
what is Schmand
Schmand is a dairy product similar to sour cream, commonly used in German and Eastern European cuisine.
Like sour cream and crème fraîche, it is a cream-based dairy product. However, Schmand has a milder flavor, thicker texture, and more fat (approximately 25%) compared to sour cream.
Sour cream is tangier and lower in fat (it has at least 10% fat, which is still less fat than Schmand).
Crème fraîche is richer and creamier than both, with a mild tang and higher fat content (about 30% or more).
For this recipe, If you can't find Schmand, you can simply substitute it with sour cream or crème fraîche, as they have a similar texture and flavor.
storing leftovers
Once cooled, transfer your leftover Bauerntopf to an airtight container and keep it in the fridge for 3-4 days.
It can be frozen for up to 6 months.
related recipes
Check out these other delicious recipes!
📖 Recipe
Bauerntopf German One-Pot Mince and Potato Dish
Ingredients
- 1 tablespoon olive oil
- 500 g ground beef and pork (1.1 lbs) (see notes below)
- salt and pepper to taste
- 2 tablespoon ground smoked or sweet paprika
- 1 large onion - diced
- 2 cloves garlic - minced
- 1 tablespoon tomato paste
- 600 g diced potatoes (1.3 lbs or 3-4 cups)
- 1 can petite diced tomatoes (14.5 oz / or 400 grams)
- 2 large bell peppers - diced (use red, yellow or orange bell peppers)
- 2.5 cups beef or vegetable broth or stock (or 600 ml)
- a few tablespoons Schmand and chopped parsley (optional - to garnish)
Instructions
- Heat oil in a large pot or skillet over medium heat. Add the ground beef and pork. Season with ground paprika, salt and pepper, and cook until browned, about 5-7 minutes. Drain excess fat if necessary.
- Add the diced onion and minced garlic to the pot. Cook until softened, about 2-3 minutes.
- Next, stir in the diced potatoes, tomatoes, bell peppers, and broth.
- Mix in the tomato paste.
- Cover and cook under low to medium heat for about 20-30 minutes, or until the potatoes are tender.
- Adjust seasoning with salt and pepper if needed.
- Ladle the stew into bowls, top with a dollop of Schmand or crème fraîche, and garnish with chopped parsley (optional). Serve hot with some bread.
Marivel
This is so good I served it with a side of rice and was great I will definitely do it again. Thank you
Kate Hahnel
Thanks very much! I am glad you loved it!