Pichelsteiner (Bavarian Stew)

pichelsteiner recipe bavarian stew german traditional authentic meat beef lamb pork potatoes celeriac

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!

Print Recipe

5 from 4 votes

Prep Time 15

Cook Time 2 15

Total Time 2 11

Course Entree, Main Dish

Cuisine Bavarian, German

Servings

Calories 681 kcal

Ingredients

1 tablespoon oil
2 pounds stewing meat (combination of beef, pork, and/or lamb) , cubed (stewing cuts e.g., beef chuck, pork shoulder, Boston butt)
2 tablespoons butter
1 large yellow onion , chopped
3 cloves garlic , minced
1 leek , chopped and thoroughly rinsed and drained in colander
3 large carrots , peeled and cut into 1/2 inch pieces
1/2 small celeriac , peeled and diced (about 1 1/2 cups)
6-8 medium sized firm yellow waxy potatoes (e.g. Yukon Gold) , peeled and cut into 1 inch pieces
1 small savoy cabbage , shredded (about 4 cups)
4 cups chicken broth
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon crushed caraway seeds
1 bay leaf
1/4 cup chopped fresh parsley plus more for garnish

Instructions

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.
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

Keyword Bavarian Stew, German Stew, Pichelsteiner

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