Pichelsteiner One Pot German Style Meat Stew
Warm, hearty, and brimming with tradition, Pichelsteiner One Pot German Style Meat Stew is a comforting dish that celebrates Germany's rich culinary heritage. This rustic stew combines three types of tender meats—beef chuck, pork shoulder, and lamb shoulder—with a medley of hearty vegetables like carrots, potatoes, leeks, and green cabbage. Simmered in a flavorful beef or vegetable stock, the layers of ingredients meld beautifully into a rich, savory broth infused with hints of garlic and bay leaves. Perfect for a cozy family dinner, this one-pot wonder is not only easy to make but also delivers bold, wholesome flavors in every spoonful. Garnished with fresh parsley and perfect alongside a slice of crusty bread, this Pichelsteiner stew is the ultimate expression of comfort food. Perfect for keywords like "German meat stew," "one-pot dinner," and "traditional German recipes," this dish is destined to become a staple in your kitchen.
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Recipe Information
Ingredients
- 300 grams Beef chuck
- 300 grams Pork shoulder
- 300 grams Lamb shoulder
- 3 medium Carrots
- 5 medium Potatoes
- 2 medium Leeks
- 1 small Celery root
- 300 grams Green cabbage
- 2 medium Onions
- 3 small Garlic cloves
- 2 tablespoons Butter
- 1 liter Beef or vegetable stock
- 2 teaspoons Salt
- 1 teaspoon Freshly ground black pepper
- 2 pieces Bay leaves
- 2 tablespoons Fresh parsley
Instructions
Cut the beef, pork, and lamb into bite-sized cubes and set aside.
Peel and chop the carrots, potatoes, celery root, and onions into small, uniform pieces. Slice the leeks into rounds and shred the green cabbage. Mince the garlic.
In a large heavy-bottomed pot or Dutch oven, heat the butter over medium heat. Add the meat in batches, browning on all sides. Remove the browned meat and set aside.
In the same pot, sauté the onions and garlic until fragrant and translucent, about 3-4 minutes.
Layer the browned meat, carrots, potatoes, celery root, leeks, cabbage, and bay leaves in the pot, creating a layered composition.
Pour in the beef or vegetable stock to cover the ingredients. Add salt and black pepper to taste.
Bring the stew to a gentle boil over medium heat, then reduce the heat to low. Cover the pot with a lid and let it simmer for 90 minutes, stirring occasionally.
After 90 minutes, check if the meat and vegetables are tender. Adjust the seasoning with more salt and pepper if needed.
Serve the Pichelsteiner stew hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
3779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.6 g | 215% | |
| Saturated Fat | 72.0 g | 360% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 906 mg | 302% | |
| Sodium | 10550 mg | 459% | |
| Total Carbohydrate | 314.8 g | 114% | |
| Dietary Fiber | 45.6 g | 163% | |
| Total Sugars | 55.0 g | ||
| Protein | 256.7 g | 513% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 795 mg | 61% | |
| Iron | 38.3 mg | 213% | |
| Potassium | 10725 mg | 228% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
