Pichelsteiner is a traditional German layered stew known for its rich, savory depth and comforting warmth. This recipe combines tender chunks of pork and beef with a medley of root vegetables, including celery root, carrots, onions, leeks, and potatoes. The meats are gently seared and then layered with vegetables and seasoned with marjoram and black pepper, creating distinct strata of flavor. As it simmers slowly, the beef stock permeates the ingredients, resulting in a thick, hearty broth that is perfect for cold winter days. Serve with crusty bread or boiled potatoes for a satisfying, home-style meal.
Three Meat Stew With Vegetables (Pichelsteiner
Description
Pichelsteiner is a traditional German layered stew known for its rich, savory depth and comforting warmth. This recipe combines tender chunks of pork and beef with a medley of root vegetables, including celery root, carrots, onions, leeks, and potatoes. The meats are gently seared and then layered with vegetables and seasoned with marjoram and black pepper, creating distinct strata of flavor. As it simmers slowly, the beef stock permeates the ingredients, resulting in a thick, hearty broth that is perfect for cold winter days. Serve with crusty bread or boiled potatoes for a satisfying, home-style meal.Ingredients
Directions
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Heat the lard in a heavy-bottomed pot or ovenproof casserole over medium heat.
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Cut the pork and beef into bite-sized cubes and lightly sear them with diced onions until browned.
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Season the meat mixture with salt, ample black pepper, and a small amount of crushed marjoram.
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Remove two-thirds of the meat and onion mixture from the pot and set aside.
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Prepare the vegetables: peel and cube carrots, celery root, and potatoes; slice leeks and onions.
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Spread one-third of the prepared vegetables over the remaining meat at the bottom of the pot.
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Sprinkle this layer with salt and pepper.
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Add half of the reserved meat mixture on top of the vegetable layer.
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Sprinkle with salt and pepper.
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Add the remaining vegetables on top of the meat layer.
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Sprinkle with salt and pepper, ensuring the top layer consists only of vegetables.
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Add the final third of the reserved meat mixture, covering it with any remaining vegetables if needed to ensure a vegetable top layer.
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Pour in enough beef stock to cover the ingredients.
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Cover the pot tightly and simmer over medium-low heat for approximately 2 hours, or bake in a 350ðF (177ðC) oven for 2 hours.
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Do not stir the stew during cooking; instead, gently tilt the pot back and forth to circulate the liquid and prevent burning.
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Serve hot, 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: Savoy cabbage and sliced kohlrabi are excellent additions to the vegetable layers. For a gourmet version, sauté 6 to 8 slices of bone marrow with the onions at the beginning and add them to one of the middle meat layers.
Storage: Pichelsteiner tastes excellent reheated. The flavors often improve the next day.
Scaling: Doubling the ingredients is advisable as this dish serves well as a main course for larger groups.
Cooking Tip: Ensure the pot has a tight-fitting lid to maintain moisture during the long cooking time. If using an oven, monitor the liquid level to ensure it doesn't reduce too much.
