← All recipes

🍽️ Bavarian Pichelsteiner Stew

716 kcal · 30 min · 4 servings

Ingredients

• 750 g beef brisket
• 400 g waxy potatoes
• 4 carrots
• 2 onions
• 2 parsley roots
• 0.5 celeriac
• 0.25 young white cabbage head
• 1 leek stalk
• 2 tbsp oil
• 0.5 l meat broth (from a jar or instant)
• 2 tbsp chopped parsley
• 1 tsp caraway seeds
• salt
• pepper

Instructions

1. 1. Rinse the meat under cold water.
2. 2. Cut the meat into equal-sized cubes.
3. 3. Peel the potatoes, celery, and onions.
4. 4. Cut the peeled potatoes, celery, and onions into small pieces.
5. 5. Peel the carrots and parsley roots with a peeler.
6. 6. Cut the carrots and parsley roots into slices or cubes.
7. 7. Wash the leek thoroughly.
8. 8. Trim the hard ends off the leek.
9. 9. Cut the leek into rings.
10. 10. Wash the cabbage.
11. 11. Cut the cabbage into thin strips.
12. 12. Heat the oil in a large pot.
13. 13. Brown the meat cubes in batches on all sides.
14. 14. Remove the browned meat from the pot.
15. 15. Set the meat aside in a warm place.
16. 16. Layer the meat, potatoes, and vegetables alternately in a new pot.
17. 17. Sprinkle each layer with salt.
18. 18. Sprinkle each layer with pepper.
19. 19. Sprinkle each layer with caraway seeds.
20. 20. Pour the meat broth over the vegetables and meat.
21. 21. Seal the pot tightly with a lid.
22. 22. Preheat the oven to 180 degrees Celsius.
23. 23. Place the pot in the oven.
24. 24. Bake the dish for one hour and thirty minutes.
25. 25. Garnish the finished dish with fresh parsley.

Nutrition per serving

• kcal: 716
• Protein: 40 g · Fett/Fat: 47 g · Carbs: 33 g