The woman at the grill: farmer’s stew – not just something for autumn

For many, stews and casseroles tend to be on the menu from the beginning of autumn. When the trees slowly lose their leaves, later it gets light and sooner dark, something strong can often be put on the table. This farmer’s stew is actually an option all year round.

This stew is not “heavy”

Lots of vegetables, rather fat-free minced meat and just a little smoked bacon make this stew a rather “light” dish. In addition, there are seasonal vegetables – and a lot: potatoes, beans and carrots are among the main characters.

Well, admittedly, the white cabbage is not yet in season, so you would have to wait a little longer. But I don’t want to take it that much. In any case, a dish that can be enjoyed even in warm weather without, as they say in Bavaria, “knocking the steam out” – in other words: one is exposed to hot flashes. In winter, on the other hand, this dish is a great source of vitamins, although it is not said that these are harmful in summer.

The quick preparation


1.5 kg of minced meat
3 onions
200 g smoked bacon
250 g carrots
500 g white cabbage
500 g potatoes
1 teaspoon caraway seeds
1.5 l vegetable stock
250 ml dark beer
250 g green beans
3 tbsp sunflower oil
1 bunch of parsley
Salt pepper

What I love about stews: After preparing the ingredients, which in this case involves a little bit of chopping, things are really quick. The ingredients gradually come into the pot, which takes about ten minutes. And then you leave the farmer’s stew to itself – it just simmers. And not even for long! After 45 minutes it can be served.

Side dishes are superfluous

This is usually the case with stews. Because as the name suggests: Everything comes in one pot here. Today it is also called a one-pot dish. All you need to uncover is a plate and a spoon and you’re ready to go.

General information

Servings: 6
Preparation time: 15 minutes
Preparation time: 1 hour

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First cut the bacon into sticks and peel and dice the onions, heat the oil in the pan and leave the bacon in it. Add the minced meat and fry until crumbly. Sauté the diced onions in it a little, season with salt, pepper and caraway seeds. Now add the beans, potatoes (peeled and cut into bite-sized pieces), the finely chopped carrots and the shredded cabbage and cook for a few minutes. Deglaze with the dark beer and pour on the vegetable stock. Let everything simmer for about 45 minutes. Before serving, season again with salt and pepper and fold in the finely chopped parsley.

Anja Auer is editor-in-chief of the BBQ & Food magazine “Die Frau am Grill”. Most of the recipes will not only work on the grill, but also on the stove and in the oven. If you want to know more, you can see the woman at the grill in action Youtube look at or yours Blog read.