Recipes · Soups & stews
Pichelsteiner Stew with Beef and Pork
AI-written · not yet kitchen-tested
Pichelsteiner stew is not stirred: meat and vegetables go into the pot raw in layers and cook in their own juices with very little liquid. The potatoes sit on top and cook in the steam. What matters is a heavy pot with a tight lid and the lowest heat.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 1 tbsp canola oil for greasing the pot
- 300 g (10.5 oz) beef from the chuck, sinew removed, in 3/4-inch (2 cm) cubes
- 300 g (10.5 oz) pork from the shoulder, in 3/4-inch (2 cm) cubes
- 2 onions in rings
- 250 g (8.8 oz) carrots peeled and sliced
- 150 g (5.3 oz) celery root peeled, in 1/2-inch (1 cm) cubes
- 200 g (7.1 oz) leeks rinsed and sliced into rings
- 600 g (1.3 lb) potatoes waxy, peeled, in 3/4-inch (2 cm) cubes
- 1 bay leaf
- 400 ml (1 3/4 cup) beef broth hot; check the label for allergens
- 1 bunch flat-leaf parsley finely chopped
- salt to taste; 1 tsp for the meat
- black pepper to taste, freshly ground
Method
- Cut the meat into 3/4-inch (2 cm) cubes and mix it in a bowl with 1 teaspoon of salt and plenty of pepper. Prepare the onions, carrots, celery root and leeks and cube the potatoes.
- Brush a heavy 5-quart (5-liter) pot lightly with the oil. Add a third of the meat, spread a third each of the onions, carrots, celery root and leeks over it and salt lightly. Build three layers this way, tuck the bay leaf into the middle and put the potatoes on top as the last layer.
- Pour the hot broth in along the edge of the pot, not over the layers. Close the lid, bring to a simmer over medium heat in about 10 minutes, then turn down to the lowest setting. Braise for 90 minutes in total, keeping the lid closed as much as possible and without stirring.
- After 60 minutes take a quick look: the bottom of the pot should still be moist. If it is dry, add 100 ml (about 1/2 cup) of hot water. After 90 minutes test a piece of meat and a potato with a fork; both should give way without resistance. If not, braise for another 15 minutes.
- Take the pot off the heat and turn the stew over once, gently from the bottom up, without mashing the vegetables. Remove the bay leaf, season with salt and pepper, fold in the parsley and let it rest for 5 minutes.
Tip: Cut the meat as evenly as you can. Otherwise some pieces are dry while others are still tough.
Tip: If the lid does not fit tightly, lay a piece of parchment paper under it. The steam needs to stay in the pot.
Food safety: Always cook pork all the way through: the core temperature at the coldest point must reach at least 158 °F (70 °C) and be held there for at least 2 minutes; use a kitchen thermometer.