Beefy Pichelsteiner
Author Notes: This is a classic meat stew with vegetables, originally from Munich, Germany. It couldn't be easier, more hearty, and loved by all ages. —ShowFoodChef
Serves 6-8
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1 1/2
pounds Beef (cubed)
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1
pound Pork (cubed)
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1/2
pound Veal (cubed)
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1
pound Potatoes (cubed)
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2
Leeks (cut across in slivers)
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3
Carrots (cut in thin circles)
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1/2
Celeriac Root (peeled and cubed)
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1
tablespoon Parsley (chopped)
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2
tablespoons Clarified Butter
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32
ounces Beef Stock
-
1
cup Peas (optional)
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salt/pepper
- In a large bowl, combine all the veggies. In another bowl, combine all the meat.
- In a large pot, melt the butter on low/med. Add a layer of meat to the bottom of the pot, then a layer of veggies (salt and pepper).
- Continue to layer the meat, then veggies and seasonings until all is used. Pour the stock over and just to cover.
- Heat the stew to a simmer, cover and cook on low for about 2 hours. Sprinkle with fresh chopped parsley and serve.
- This recipe was entered in the contest for Your Best Beef Stew
More Great Recipes:
Beef|Stew|Make Ahead|Fall|Winter
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