0 from 42 votes
Pichelsteiner (Bavarian Stew)
Originating in Bavaria, Pichelsteiner has remained a prized dish for nearly two centuries, even enjoying an annual festival all to its own. Rich in flavor and heartily filling, this meat and vegetable stew will satisfy both body and soul!
Prep Time
15 mins
Cook Time
2 hrs 15 mins
Total Time
2 hrs 11 mins
Servings: 6
Calories: 681 kcal
Course:
Main Course
Cuisine:
German
Ingredients
- 1 tablespoon oil
- 2 pounds stewing meat (combination of beef, pork, and/or lamb) , cubed (stewing cuts e.g., beef chuck, pork shoulder, Boston butt)
- 2 tablespoons butter
- 1 large yellow onion , chopped
- 3 cloves garlic , minced
- 1 leek , chopped and thoroughly rinsed and drained in colander
- 3 large carrots , peeled and cut into 1/2 inch pieces
- 1/2 small celeriac , peeled and diced (about 1 1/2 cups)
- 6-8 medium sized firm yellow waxy potatoes (e.g. Yukon Gold) , peeled and cut into 1 inch pieces
- 1 small savoy cabbage , shredded (about 4 cups)
- 4 cups chicken broth
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon crushed caraway seeds
- 1 bay leaf
- 1/4 cup chopped fresh parsley 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!
Cup of Yum
Nutrition Information
Calories
681kcal
(34%)
Carbohydrates
53g
(18%)
Protein
37g
(74%)
Fat
38g
(58%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
2g
Monounsaturated Fat
16g
Trans Fat
2g
Cholesterol
117mg
(39%)
Sodium
893mg
(37%)
Potassium
1946mg
(56%)
Fiber
11g
(44%)
Sugar
9g
(18%)
Vitamin A
7177IU
(144%)
Vitamin C
93mg
(103%)
Calcium
164mg
(16%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 681
% 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.