📝 About This Recipe
Hailing from the heart of the Bavarian Forest, Pichelsteiner is a legendary German stew that gained such fame it was reportedly a favorite of Chancellor Bismarck. This 'Eintopf' is a masterclass in rustic elegance, layering three types of meat with hearty root vegetables to create a rich, naturally thickened broth. It is the ultimate comfort food—wholesome, deeply savory, and celebrated for its unique method of simmering without stirring to preserve the integrity of every ingredient.
🥗 Ingredients
The Meat Trio
- 300 grams Beef Chuck (cut into 2cm cubes)
- 300 grams Pork Shoulder (cut into 2cm cubes)
- 300 grams Leg of Lamb (cut into 2cm cubes)
- 100 grams Smoked Bacon (Speck) (diced into small batons)
The Garden Harvest
- 500 grams Waxy Potatoes (peeled and cubed)
- 3 large Carrots (sliced into thick rounds)
- 2 medium Leeks (whites and light green parts only, sliced into rings)
- 200 grams Celery Root (Celeriac) (peeled and diced)
- 1/4 head Savoy Cabbage (shredded into wide strips)
- 2 large Yellow Onion (roughly chopped)
Aromatics and Liquid
- 750 ml Beef Stock (high quality or homemade)
- 2 tablespoons Clarified Butter (Ghee) (for searing)
- 1 bunch Fresh Parsley (finely chopped)
- 1 teaspoon Caraway Seeds (slightly crushed to release oils)
- to taste Salt and Black Pepper (be generous with the pepper)
- 1 tablespoon Paprika Powder (Sweet) (adds color and depth)
👨🍳 Instructions
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1
Begin by prepping all meats and vegetables. Ensure the beef, pork, and lamb are cut into uniform 2cm cubes so they cook evenly.
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2
In a large, heavy-bottomed Dutch oven, melt the clarified butter over medium-high heat. Add the diced bacon and fry until the fat renders and it becomes slightly crisp.
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3
Working in batches if necessary, brown the beef, pork, and lamb cubes until a deep golden crust forms on all sides. Remove the meat and set aside on a plate.
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4
In the same pot, add the chopped onions to the remaining fat. Sauté for 3-4 minutes until translucent and slightly caramelized.
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5
Now, begin the layering process—this is the secret to an authentic Pichelsteiner. Start by spreading the browned meat and bacon over the onions in an even layer.
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6
Season the meat layer with salt, pepper, half of the caraway seeds, and the paprika.
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7
Layer the vegetables on top of the meat in the following order: carrots and celeriac first, then the potatoes, followed by the leeks, and finally the shredded Savoy cabbage.
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8
Season the vegetable layers with the remaining caraway seeds, salt, and pepper.
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9
Carefully pour the beef stock down the side of the pot so as not to disturb the layers. The liquid should not fully cover the vegetables; it should reach about halfway up the pot.
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10
Bring the liquid to a gentle boil, then immediately reduce the heat to low. Cover with a tight-fitting lid.
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11
Simmer for approximately 75 to 90 minutes. Crucially, do not stir the pot during this time! The steam will cook the vegetables while the meat tenderizes in the broth below.
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12
After 80 minutes, check a potato and a piece of beef for tenderness. If they are fork-tender, the stew is ready.
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13
Turn off the heat and let the stew rest for 10 minutes. This allows the flavors to settle and the broth to thicken slightly.
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14
Garnish heavily with fresh chopped parsley before serving directly from the pot.
💡 Chef's Tips
For the most authentic flavor, use a mix of beef, pork, and lamb; the lamb provides a distinct depth that defines the dish. Resist the urge to stir! Layering allows the vegetables to retain their shape and individual flavors rather than turning into a mushy porridge. If you prefer a thicker broth, you can lightly coat the meat cubes in flour before searing them. This stew tastes even better the next day, as the starch from the potatoes continues to enrich the broth overnight. Ensure your Dutch oven has a heavy lid to trap the steam, which is essential for the 'slow-braise' effect on the top layers.
🍽️ Serving Suggestions
Serve in deep, warmed bowls with a thick slice of crusty German sourdough or rye bread for mopping up the broth. Pair with a cold Bavarian Helles lager or a crisp Riesling to cut through the richness of the meats. A dollop of fresh horseradish on the side adds a wonderful piquant contrast to the savory stew. Follow the meal with a light apple compote or 'Apfelstrudel' for a complete Bavarian experience.