Cut meat cubes evenly
Cut the beef and pork into pieces about three centimetres in size and sauté in portions. Uniform cubes will become tender together during the long cooking time.
German Recipe
Pichelsteiner stew
Place meat, potatoes and vegetables in a saucepan. Add stock and marjoram. Cover and cook gently until the meat and vegetables are tender. Stir carefully and season to taste.
Total time
2 hr
Calories
620 kcal
Servings
6 servings
Difficulty
Medium
Why this recipe works
Pichelstein Stew Stew Step by Step
Add the stock and marjoram. Cover and cook gently until the meat and vegetables are tender. Stir carefully and season to taste.
Lunch
One-Pot Recipes
Meat
German Recipes
Recipe
Pichelsteiner stew
Brown meat in portions. Place meat, potatoes and vegetables in a saucepan.
Ingredients
6 servings
Method
-
1
Roast meat
Fry meat in portions.
-
2
Layers
Place meat, potatoes and vegetables in a saucepan.
-
3
Casting
Add stock and marjoram.
-
4
Cooking
Cover and cook gently until the meat and vegetables are tender.
-
5
Season to taste
Stir carefully and season to taste.
Kitchen know-how
Tips for Pichelsteiner stew
Layer ingredients loosely in the pot
Fill the meat with potatoes and vegetables, the layering protects the tender savoy cabbage and distributes the leaking meat juice in the pot.
Do not cover completely with broth
Pichelsteiner should be a strong stew and not a thin soup. Covered ingredients also release liquid when cooking.
Variations
How to adapt this recipe
Replace pork with the same amount of beef shoulder. Cooking time can be a little longer; crucially, each piece of meat has become soft.
Replace one third of the meat with lamb shoulder and the savoy cabbage with white cabbage. Juniper and some cumin go with this stronger version.
Nutrition per serving
620kcal
38.0 gCarbohydrates
36.0 gProtein
34.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Pichelsteiner stew
The stew is particularly associated with the Bavarian Forest and the city of Regen. Typical are several types of meat, potatoes and vegetables from one pot.
Shoulder, shoulder or calf are suitable because connective tissue becomes soft during gentle braising. Very lean short frying pieces would tend to dry out during the long cooking time.
The layers cook in their own steam and retain their structure. Frequent stirring crushes potatoes and savoy cabbage; a single careful lifting at the end is sufficient.
Yes. After cooling quickly, cool overnight and slowly heat the next day. If the stew has thickened, add only a little stock.
Keep cooking