Pichelsteiner (Bavarian Stew) - The Daring Gourmet https://www.daringgourmet.

com/pichelsteiner-bavarian-stew/

Pichelsteiner (Bavarian Stew)

Kimberly Killebrew

Originating in Bavaria, Pichelsteiner has remained a prized

dish for nearly two centuries, even enjoying an annual
festival all to its own. Rich in flavor and heartily filling, this
meat and vegetable stew will satisfy both body and soul!

5 from 3 votes

15 mins 2 hrs 15 mins 2 hrs 11 mins

Entree, Main Dish Bavarian, German 6 681 kcal

INGREDIENTS   
• 14 g oil
• 907 g stewing meat (combination of beef, pork, and/or lamb)

• 28 g butter
• 1 large yellow onion
• 3 cloves garlic
• 1 leek
• 3 large carrots
• 1/2 small celeriac
• 6-8 medium sized firm yellow waxy potatoes (e.g. Yukon Gold)

• 1 small savoy cabbage

• 947 ml chicken broth
• 9 g salt

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Pichelsteiner (Bavarian Stew) - The Daring Gourmet https://www.daringgourmet.com/pichelsteiner-bavarian-stew/

• 1 g freshly ground black pepper

• 2 g crushed caraway seeds
• 1 bay leaf
• 15 g chopped fresh parsley plus more for garnish

INSTRUCTIONS  
1. Heat the oil in a Dutch oven or heavy pot over medium-high heat and brown the meat on all
sides, working in batches to avoid over-crowding.  Transfer the browned meat to a plate
and set aside.
2. Add the butter and cook the onions until soft and translucent, 4-5 minutes.  Add the garlic
and cook another minute.  Add the leek and cook for 4-5 minutes until softened.  Add the
carrots and celeriac and cook for another 4-5 minutes. Return the meat to the pot along
with all remaining ingredients except for the parsley.  Cover the pot.  

If cooking on the stovetop, simmer over low heat for 60-90 minutes or until the meat is
very tender.  Stir in the parsley and add salt and pepper to taste.  Discard the bay leaf.   

If cooking in the oven (traditional) (you will need a Dutch oven or other oven-safe
pot):  Preheat the oven to 325 degrees F.  Place the Dutch oven on the middle rack and
bake for 90-120 minutes (avoid stirring it) or until the meat is very tender (add additional
broth if needed).  Stir in the parsley and add salt and pepper to taste.  Discard the bay leaf.

Serve sprinkled with some parsley.  Serve with some crusty bread and/or a green salad.

Pichelsteiner is a great make-ahead dish because it tastes even better the next day!

NUTRITION
681kcal | 53g | 37g | 38g | 15g |
2g | 16g | 2g | 117mg | 893mg | 1946mg |
11g | 9g | 7177IU | 93mg | 164mg | 6mg

Bavarian Stew, German Stew, Pichelsteiner

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