Three Meat Stew With Vegetables (Pichelsteine

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Servings: 4 Difficulty: Advanced
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A hearty German layered stew with pork, beef, and vegetables slow-cooked to tender perfection
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This traditional German Pichelsteiner is a rustic, comforting stew that layers chunks of pork, beef, and lamb with root vegetables. The ingredients are stacked rather than stirred, allowing the flavors to meld slowly as the meat becomes fork-tender. Rich with savory beef stock and aromatic marjoram, this dish is perfect for cold winter evenings. It offers a deep, home-style flavor profile that improves with reheating, making it an excellent choice for meal prep or weekend family dinners.

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Three Meat Stew With Vegetables (Pichelsteine

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 388.5

Description

This traditional German Pichelsteiner is a rustic, comforting stew that layers chunks of pork, beef, and lamb with root vegetables. The ingredients are stacked rather than stirred, allowing the flavors to meld slowly as the meat becomes fork-tender. Rich with savory beef stock and aromatic marjoram, this dish is perfect for cold winter evenings. It offers a deep, home-style flavor profile that improves with reheating, making it an excellent choice for meal prep or weekend family dinners.

Ingredients

Directions

  1. Heat the lard in a heavy-bottomed pot or ovenproof casserole.
  2. Lightly sear the meat cubes together with the diced onions.
  3. Season the meat mixture with salt, ample black pepper, and a small amount of crushed marjoram.
  4. Remove two-thirds of the meat and onion mixture from the pot and set aside.
  5. Spread one-third of the diced potatoes and vegetables over the bottom of the pot.
  6. Layer one-third of the seared meat mixture over the vegetables.
  7. Sprinkle the layer with salt and pepper.
  8. Repeat the layering process two more times, alternating vegetables and meat, ensuring each layer is seasoned.
  9. Ensure the top layer consists of vegetables and potatoes.
  10. Pour the beef stock over the layers.
  11. Cover the pot tightly and simmer over medium-low heat for about 2 hours.
  12. Alternatively, bake in an oven at 350ðF (175ðC) for 2 hours.
  13. Do not stir the stew; tilt the pot gently if needed to circulate liquid and prevent burning.
  14. Serve sprinkled with chopped fresh parsley.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 388.5kcal
% Daily Value *
Total Fat 25.0g39%
Saturated Fat 10.0g50%
Cholesterol 110.7mg37%
Sodium 102.1mg5%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 36.9g74%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Variations: Add sliced Savoy cabbage or kohlrabi for extra texture and flavor.

For a gourmet version, sauté 6-8 slices of bone marrow with the onions and add to one of the middle meat layers.

This recipe scales well; doubling the ingredients is advisable for larger gatherings.

Pichelsteiner tastes excellent reheated, as the flavors continue to meld.

Keywords: german, pichelsteiner, stew, beef, pork, lamb, vegetables, layered, slow-cooked, comfort food, meat, root vegetables, hearty, winter, traditional, marjoram, beef stock, potatoes, carrots, onions
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