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🍲 Bavarian Pichelsteiner Stew

532 kcal · 30 min · 4 servings

Ingredients

• potatoes, mainly waxy 800 g
• carrots 4 pcs.
• celeriac 200 g
• leek 1 pcs.
• savoy cabbage 200 g
• salt pinch
• pepper, black ground pinch
• onions, yellow 2 pcs.
• beef goulash 600 g
• oil 2 tbsp
• beef broth 1 L
• parsley, fresh 15 g

Instructions

1. 1. Peel the potatoes, carrots, and celery root.
2. 2. Cut the root vegetables into approx. 2 cm cubes.
3. 3. Halve the leek lengthwise and remove the hard root end.
4. 4. Slice the leek into thin rings.
5. 5. Thoroughly wash the leek rings in a sieve.
6. 6. Wash the savoy cabbage and remove the hard core.
7. 7. Cut the savoy cabbage into thin strips.
8. 8. Mix all the prepared vegetables in a large bowl.
9. 9. Season the vegetables with salt and pepper.
10. 10. Halve the onion, peel it, and dice it finely.
11. 11. Wash the beef chunks and pat them dry with kitchen paper.
12. 12. Season the meat generously with salt.
13. 13. Heat oil in a large pot over high heat.
14. 14. Sear the meat in batches over high heat.
15. 15. This takes approx. 4 minutes per batch.
16. 16. Add the diced onions with the last batch of meat.
17. 17. Fry the onions for approx. 4 minutes.
18. 18. Layer the seared meat and the seasoned vegetables alternately in the pot.
19. 19. Season the layers again with salt and pepper.
20. 20. Pour the broth over the meat and vegetable mixture.
21. 21. Bring the stew to a boil once.
22. 22. Reduce the heat, cover the pot, and let the stew simmer for approx. 1 hour.
23. 23. Wash the parsley and shake it dry.
24. 24. Pick the parsley leaves off the stems.
25. 25. Finely chop the parsley leaves.
26. 26. Finally, adjust the seasoning of the finished stew.
27. 27. Serve the stew in deep plates.
28. 28. Garnish the dish with the fresh parsley.
29. 29. Serve the stew hot.

Nutrition per serving

• kcal: 532
• Protein: 39 g · Fett/Fat: 22 g · Carbs: 42 g