Pickelsteinerfest Stew
Transport your taste buds to the heart of Bavaria with Pickelsteinerfest Stew, a comforting one-pot wonder brimming with rich, hearty flavors. This traditional German stew layers succulent beef chuck, tender pork shoulder, and vibrant vegetables like potatoes, carrots, leeks, and finely shredded cabbage, slow-cooked to perfection in a savory beef broth infused with garlic, onion, and bay leaves. Its unique layering technique ensures that every spoonful is a harmonious medley of melt-in-your-mouth meat and perfectly tender, flavorful vegetables. Perfect for cozy gatherings, this rustic dish is best served piping hot with a side of crusty bread to soak up the nourishing broth. With its homey appeal and irresistible warmth, this authentic Pickelsteinerfest Stew is a must-try for stew lovers and fans of heartwarming German cuisine.
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Recipe Information
Ingredients
- 500 g Beef chuck, cut into 1-inch cubes
- 500 g Pork shoulder, cut into 1-inch cubes
- 600 g Potatoes, peeled and sliced into 1/4-inch rounds
- 250 g Carrots, peeled and cut into thin rounds
- 2 Leeks, cleaned and sliced into 1/4-inch rounds
- 500 g White cabbage, finely shredded
- 1 Onion, thinly sliced
- 3 Garlic cloves, minced
- 750 ml Beef broth
- 2 Bay leaves
- 2 tbsp Fresh parsley, chopped
- 1 tsp Salt
- 1 tsp Black pepper, freshly ground
- 2 tbsp Butter or lard
Instructions
Heat a large, heavy-bottomed pot or Dutch oven over medium heat and melt the butter or lard.
Season the beef and pork cubes with salt and black pepper, then brown them in batches until well-seared on all sides. Remove the meat and set aside.
In the same pot, add the sliced onion and minced garlic. Cook for 5 minutes until softened and fragrant.
Layer the browned beef and pork at the bottom of the pot. Follow with a layer of potatoes, then carrots, leeks, and finally the white cabbage. Sprinkle parsley, salt, and black pepper between the layers.
Pour the beef broth over the layered ingredients. Add the bay leaves on top. Ensure the liquid almost covers the vegetables; if not, add a little water.
Cover the pot with a tight-fitting lid and bring it to a gentle simmer over low heat. Cook for about 2 hours, stirring occasionally and checking the liquid levels.
Once the meat is tender and the vegetables are cooked through, remove the bay leaves and adjust the seasoning with additional salt and pepper, if needed.
Serve hot in bowls with crusty bread on the side for a complete meal. Garnish with a sprinkle of fresh parsley if desired.
Nutrition Facts
Calories |
3572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.0 g | 291% | |
| Saturated Fat | 90.9 g | 454% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 786 mg | 262% | |
| Sodium | 6125 mg | 266% | |
| Total Carbohydrate | 187.8 g | 68% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 43.6 g | ||
| Protein | 213.8 g | 428% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 625 mg | 48% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 7993 mg | 170% | |
*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.
