German cuisine · Soups & Stews

Pichelsteiner Stew

Beef, veal and lamb cubes braise in layers with potatoes, savoy cabbage and leek in their own juices.

Ingredients · for 4 servings

• 250 g beef (shoulder)
• 250 g veal (shoulder)
• 250 g lamb (leg)
• 800 g waxy potatoes
• 3 carrots
• 1/4 savoy cabbage
• 1 leek
• 2 onions
• 500 ml beef stock
• 2 tbsp clarified butter
• 1/2 bunch parsley
• Salt, pepper

Instructions

1. Cut the beef, veal and lamb into equal 3 cm cubes, season with salt and pepper.
2. Cut the potatoes and carrots into thick slices, the savoy cabbage into wide strips, the leek into rings and the onions into half-rings.
3. Spread the clarified butter over the bottom of a heavy pot, scatter the onions over it and add the meat as the first layer.
4. Layer the vegetables on top – first the carrots, then the savoy cabbage and leek, and finally the potatoes – lightly seasoning each layer with salt and pepper.
5. Pour in the stock, cover the pot and braise everything over low heat for 90 min. without stirring; just shake the pot occasionally.
6. Sprinkle with chopped parsley and lift out of the pot layer by layer onto deep plates so the layers stay visible.