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
Ingredients
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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
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1 cup
Peas (optional)
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salt/pepper
Directions
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In a large bowl, combine all the veggies. In another bowl, combine all the meat.
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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).
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Continue to layer the meat, then veggies and seasonings until all is used. Pour the stock over and just to cover.
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Heat the stew to a simmer, cover and cook on low for about 2 hours. Sprinkle with fresh chopped parsley and serve.
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