Pichelsteiner (Bavarian Stew)
User Reviews
5
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Prep Time
15 mins
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Cook Time
2 hrs 15 mins
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Total Time
2 hrs 11 mins
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Servings
6
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Calories
681 kcal
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Course
Main Course
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Cuisine
German
Pichelsteiner (Bavarian Stew)
Description
Pichelsteiner (Bavarian Stew) features a mix of cubed stewing meat browned and then simmered with a selection of root vegetables and savoy cabbage. The recipe uses butter and neutral oil for initial cooking, followed by a slow simmer to develop deep flavors. Caraway seeds and bay leaf provide aromatic notes, while fresh parsley adds brightness at the end. The vegetables maintain some texture thanks to stepwise addition, and the broth creates a hearty base. The result is a tender, richly flavored stew with varied textures from the different vegetables.
The stew is typically cooked on the stovetop at low heat or baked gently in a Dutch oven for an hour or more until the meat is very tender. This results in a one-pot meal where the ingredients have integrated well but each retains distinct texture—carrots and potatoes remain firm yet cooked through, while the celeriac and cabbage add subtle earthiness and volume.
Pichelsteiner can be served directly as a main course, potentially accompanied by bread or a side salad, making it a filling and balanced dish emphasizing traditional Bavarian flavors and ingredients.
Ingredients
- 1 tablespoon neutral cooking oil generic cooking oil
- 2 pounds stewing meat cubed (stewing cuts e.g., beef chuck, pork shoulder, Boston butt, combination of beef, pork, and/or lamb
- 2 tablespoons butter
- 1 yellow onion chopped, large
- 3 cloves garlic , minced
- 1 leek , chopped and thoroughly rinsed and drained in colander
- 3 carrot peeled and cut into 1/2 inch pieces, large
- 1/2 celeriac peeled and diced (about 1 1/2 cups, small
- 6-8 potato peeled and cut into 1 inch pieces, medium sized, firm, yellow waxy (e.g. Yukon Gold
- 1 savoy cabbage shredded (about 4 cups, small
- 4 cups chicken broth
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper freshly ground
- 1 teaspoon caraway seed crushed
- 1 bay leaf
- 1/4 cup parsley fresh, chopped, plus more for garnish
Instructions
- Heat the oil in a Dutch oven or heavy pot over medium-high heat and brown the meat on all sides, working in batches to avoid over-crowding. Transfer the browned meat to a plate and set aside.
- Add the butter and cook the onions until soft and translucent, 4-5 minutes. Add the garlic and cook another minute. Add the leek and cook for 4-5 minutes until softened. Add the carrots and celeriac and cook for another 4-5 minutes. Return the meat to the pot along with all remaining ingredients except for the parsley. Cover the pot. If cooking on the stovetop, simmer over low heat for 60-90 minutes or until the meat is very tender. Stir in the parsley and add salt and pepper to taste. Discard the bay leaf. If cooking in the oven (traditional) (you will need a Dutch oven or other oven-safe pot): Preheat the oven to 325 degrees F. Place the Dutch oven on the middle rack and bake for 90-120 minutes (avoid stirring it) or until the meat is very tender (add additional broth if needed). Stir in the parsley and add salt and pepper to taste. Discard the bay leaf. Serve sprinkled with some parsley. Serve with some crusty bread and/or a green salad.Pichelsteiner is a great make-ahead dish because it tastes even better the next day!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 681 kcal
% Daily Value*
| Calories | 681kcal | 34% |
| Carbohydrates | 53g | 18% |
| Protein | 37g | 74% |
| Fat | 38g | 58% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 2g | 100% |
| Cholesterol | 117mg | 39% |
| Sodium | 893mg | 37% |
| Potassium | 1946mg | 41% |
| Fiber | 11g | 44% |
| Sugar | 9g | 18% |
| Vitamin A | 7177IU | 144% |
| Vitamin C | 93mg | 103% |
| Calcium | 164mg | 16% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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