Bavarian Vegetable Stew Gemusepichelsteiner Recipes

PICHELSTEINER ONE-POT (GERMAN STYLE MEAT STEW)

Pichelsteiner One-Pot (German Style Meat Stew) image

This is a wonderful meat stew using only beef or -- even better half beef and half pork, along with veggies. Posted for ZWT 6/Germany. It's better is reheated the next day, but we also had it the day I made it and froze leftovers for lunches/dinners. Recipe source: Bon Appetit (November 1981)

Provided by ellie_

Categories Stew

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons butter
2 tablespoons oil
1 1/2 lbs beef rump, cut into 1 inch cubes and patted dry (or 3/4 pound beef rump and 3/4 pound pork shoulder)
1 onion, chopped
1/3 cup parsley, chopped
1 tablespoon celery root, chopped
1 cup beef broth
1 tomatoes, peeled, seeded and chopped
1 teaspoon paprika
1/3 teaspoon salt
1/4 teaspoon pepper
4 potatoes, peeled and cubed
3 carrots, diced
1 cup green beans, trimmed and broken into 2-inch pieces
2 tablespoons chives, snipped (garnish)

Steps:

In a large dutch oven over high heat melt butter with the oil and then add meat in batches and brown on all sides. Remove meat with a slotted spoon and set aside.
Reduce heat to medium and add next 3 ingredients (onion - celery) and cook stirring for 5 minutes.
Stir in beef broth and next 4 ingredients (tomato - pepper) and return meat to the pot.
Cover with layers of the vegetables (potatoes - green beans). Reduce heat to low, cover and cook for 1 hour or until meat is tender.
Garnish with chives.

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