📝 About This Recipe
Steckrübeneintopf is the quintessential German 'soul food'—a hearty, one-pot masterpiece that has warmed kitchens in Northern Germany for generations. This rustic stew balances the earthy sweetness of the rutabaga with the salty depth of smoked pork and the creamy texture of floury potatoes. It is a celebration of humble winter root vegetables transformed into a rich, smoky, and deeply satisfying meal that tastes even better the next day.
🥗 Ingredients
The Meat Base
- 150 grams Smoked Pork Belly (Geräucherter Bauchspeck) (diced into small cubes)
- 500 grams Smoked Pork Shoulder or Kassler (cut into 2cm cubes)
- 4 pieces Mettenden or Kohlwurst (smoked German sausages, sliced into rounds)
The Root Vegetables
- 1 kg Rutabaga (Steckrübe) (peeled and cut into 2cm cubes)
- 500 grams Potatoes (floury variety like Russet, peeled and cubed)
- 3 large Carrots (peeled and sliced into thick rounds)
- 1 large Leek (white and light green parts only, cleaned and sliced)
- 1 large Yellow Onion (finely diced)
Broth and Seasoning
- 1.5 liters Beef or Vegetable Broth (high quality or homemade)
- 2 tablespoons Butter or Clarified Butter (for sautéing)
- 1 tablespoon Dried Marjoram (the signature herb for this dish)
- 2 pieces Bay Leaves (whole)
- 1/4 teaspoon Nutmeg (freshly grated)
- to taste Salt and Black Pepper (be cautious with salt due to smoked meat)
- 1/2 bunch Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Begin by preparing all your vegetables. Peel the rutabaga and potatoes, cutting them into uniform 2cm cubes to ensure even cooking. Slice the carrots and leeks, and dice the onion.
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2
In a large, heavy-bottomed Dutch oven or stockpot, melt the butter over medium heat. Add the diced smoked belly bacon (Speck) and fry until the fat renders out and the bits become crispy.
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3
Add the diced onion to the pot with the bacon. Sauté for 4-5 minutes until the onion is translucent and slightly golden.
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4
Stir in the cubed rutabaga, potatoes, and carrots. Let the vegetables sauté with the onions and bacon for about 5-8 minutes, stirring occasionally, to develop a light caramelized flavor.
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5
Add the cubed smoked pork shoulder (Kassler) to the pot. Pour in the broth until the vegetables are just covered.
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6
Add the bay leaves, dried marjoram, and a pinch of black pepper. Do not add salt yet, as the smoked meats will release salt during the simmering process.
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7
Bring the stew to a boil, then reduce the heat to low. Cover with a lid and simmer gently for about 45 minutes.
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8
After 45 minutes, add the sliced leeks and the sliced Mettenden (sausages) to the pot. The sausages should be nestled into the liquid to poach.
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9
Simmer for an additional 15-20 minutes uncovered. This allows some of the liquid to evaporate and the floury potatoes to break down slightly, naturally thickening the stew.
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10
Remove the bay leaves. Use a wooden spoon to lightly mash a few of the potato and rutabaga cubes against the side of the pot for an extra creamy consistency.
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11
Season with freshly grated nutmeg. Taste the broth and add salt only if necessary.
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12
Ladle the hot stew into deep bowls, ensuring everyone gets a generous portion of meat and sausage. Garnish heavily with fresh parsley.
💡 Chef's Tips
Always use floury (starchy) potatoes; they break down during simmering to create a naturally thick, velvety broth without needing flour. If you can't find German Mettenden, high-quality smoked Polish Kielbasa or even a good Chorizo can work as a flavorful substitute. For a deeper flavor profile, try replacing 200ml of the broth with a dry German Riesling or a splash of apple juice to highlight the rutabaga's sweetness. Avoid over-salting early on; the smoked pork and sausages are very salty, and the flavors concentrate as the stew simmers. This dish is notoriously better the next day—make a double batch and reheat it slowly on the stove for an even richer experience.
🍽️ Serving Suggestions
Serve with a side of thick-sliced, buttered German sourdough or rye bread (Graubrot) for dipping. Pair with a cold German Lager or a crisp Pilsner to cut through the richness of the smoked pork. A dollop of sharp Dijon or medium-hot German mustard on the side is perfect for dipping the sausage pieces. For a touch of acidity, some families serve this with a small side of pickled beets or cornichons. A glass of chilled apple cider is a wonderful non-alcoholic pairing that complements the root vegetables.