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🍲 Pichelsteiner Stew – Smarter
250 kcal · 30 min · 4 servings
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Ingredients
- 400 g firm-cooking potatoes
- 500 g large carrots (5 large carrots)
- 350 g large onions (5 large onions)
- 2 garlic cloves
- 500 g savoy cabbage (0.5 head)
- 200 g lean lamb meat (from the leg)
- 200 g pork (from the top round)
- 150 g lean beef goulash
- salt
- pepper
- 2 sprigs thyme
- 2 sprigs rosemary
- 2 stalks marjoram
- 2 tbsp rapeseed oil
- 700 ml classic vegetable broth
Instructions
- 1. Wash the potatoes and carrots thoroughly.
- 2. Peel the potatoes and carrots.
- 3. Slice the potatoes and carrots into rounds.
- 4. Peel the onions and garlic cloves.
- 5. Slice the onions and garlic finely.
- 6. Remove the hard core from the savoy cabbage.
- 7. Wash the savoy cabbage under running water.
- 8. Cut the savoy cabbage into wide strips.
- 9. Cut all meat types into approx. 2 cm cubes.
- 10. Season the meat with salt and pepper.
- 11. Wash the thyme, rosemary, and marjoram sprigs.
- 12. Shake the herbs dry.
- 13. Heat the oil in a lidded, ovenproof pot or casserole dish.
- 14. Fry the meat in batches until well browned on all sides.
- 15. Remove the pot from the heat.
- 16. Remove two-thirds of the meat from the pot and set it aside.
- 17. Add half of the prepared vegetables to the pot on top of the remaining meat.
- 18. Season this layer with salt and pepper.
- 19. Return one-third of the set-aside meat to the pot.
- 20. Distribute the remaining vegetables on top of this meat layer.
- 21. Salt and pepper this layer as well.
- 22. Add the remaining meat to the pot.
- 23. Distribute the herbs over the meat.
- 24. Pour the broth into the pot.
- 25. Bring the stew to a boil with the lid on.
- 26. Preheat the oven to 175 °C (fan: 150 °C, gas: mark 2).
- 27. Place the pot on the middle rack in the oven.
- 28. Cook the stew for 90 minutes.
- 29. Serve the Pichelsteiner stew directly from the pot.
Nutrition per serving
- kcal: 250
- Protein: 27 g · Fett/Fat: 9 g · Carbs: 15 g