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Pichelsteiner
Beef, pork and vegetable stew
Pichelsteiner Eintopf: Bavarian Forest layered beef, pork and vegetable stew
Every summer the town of Regen in the Bavarian Forest holds a Pichelsteiner festival in honour of this layered stew, said to have been first cooked on the Büchelstein hill in the 1800s. Cubes of beef and pork shoulder are stacked in a heavy pot with potatoes, carrots, celeriac, leek and cabbage, a little marrow-bone fat or butter goes between the layers, and the whole thing cooks gently without stirring. Each spoonful mixes tender meat with soft vegetables in a clear, peppery broth. Stirring early is the classic mistake: the potatoes turn to mush. Chef's tip: brown the meat well first and the broth turns a rich amber instead of pale grey.
- Total time
- 130 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the stew
- 14 oz beef chuckcut into 2.5 cm cubes
- 14 oz pork shouldercut into 2.5 cm cubes
- 2 tbsp lard or vegetable oil
- 2 onionssliced
- 1 ½ lb waxy potatoespeeled and cut into 2 cm cubes
- 3 carrotssliced
- 7 oz celeriacdiced
- 1 leeksliced
- 9 oz white cabbagecut into strips
- 3 ¼ cups gluten-free beef stockhot
- 1 tsp dried marjoram
- 1 ½ tsp salt
- 1 tsp black pepper
- 3 tbsp parsleychopped
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Method
0/5 doneStep 1: Heat 2 tbsp lard or vegetable oil in a large heavy casserole over a high heat. Brown 14 oz beef chuck and 14 oz pork shoulder in two batches for 5–6 minutes each until well coloured on all sides, then lift out.
12 minStep 2: Lower the heat to medium, add 2 onions and fry for 5 minutes until golden.
5 minStep 3: Take the pot off the heat. Layer in half the meat, then half of the 1 ½ lb waxy potatoes, 3 carrots, 7 oz celeriac, 1 leek and 9 oz white cabbage, seasoning each layer with some 1 ½ tsp salt, 1 tsp black pepper and 1 tsp dried marjoram. Repeat with the rest.
10 minStep 4: Pour in 3 ¼ cups gluten-free beef stock, cover tightly and cook over a very low heat for 80–90 minutes without stirring, just shaking the pot now and then. It is ready when the beef is tender enough to cut with a spoon and the pork reaches 160°F.
90 minStep 5: Gently fold everything together once, taste for salt, scatter over 3 tbsp parsley and serve in deep plates.
2 min
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 32 g
- Carbs
- 28 g
- Fat
- 20 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pichelsteiner take?
- About 130 minutes in total: 30 minutes to prepare and 100 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of waxy potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
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