Pichelsteiner One-Pot (German Style Meat Stew) |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This is a wonderful meat stew using only beef or - even better half beef and half pork, along with veggies. It's better is reheated the next day, but we also had it the day I made it and froze leftovers for lunches/dinners. Recipe source: Bon Appetit (November 1981). Ingredients:
2 tablespoons butter |
2 tablespoons oil |
1 1/2 lbs beef rump, cut into 1 inch cubes and patted dry (or 3/4 pound beef rump and 3/4 pound pork shoulder) |
1 onion, chopped |
1/3 cup parsley, chopped |
1 tablespoon celery root, chopped |
1 cup beef broth |
1 tomato, peeled, seeded and chopped |
1 teaspoon paprika |
1/3 teaspoon salt |
1/4 teaspoon pepper |
4 potatoes, peeled and cubed |
3 carrots, diced |
1 cup green beans, trimmed and broken into 2-inch pieces |
2 tablespoons chives, snipped (garnish) |
Directions:
1. In a large dutch oven over high heat melt butter with the oil and then add meat in batches and brown on all sides. Remove meat with a slotted spoon and set aside.
2. Reduce heat to medium and add next 3 ingredients (onion - celery) and cook stirring for 5 minutes.
3. Stir in beef broth and next 4 ingredients (tomato - pepper) and return meat to the pot.
4. Cover with layers of the vegetables (potatoes - green beans). Reduce heat to low, cover and cook for 1 hour or until meat is tender.
5. Garnish with chives.
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