Pichelsteiner Eintopf
A rustic Bavarian mixed-meat stew layered with root vegetables and herbs, traditionally cooked slowly without stirring to preserve distinct flavors. Hearty, deeply savory, and perfect for cold evenings.
- Total time
- 90 min
- Servings
- 4
- Calories
- 485
- Protein
- 48g
Ingredients
- ½ lb beef chuck, cut into 1-inch cubes
- ½ lb pork shoulder, cut into 1-inch cubes
- ⅓ lb veal shoulder, cut into 1-inch cubes
- 1 large yellow onion, sliced lengthwise into 1/4-inch-thick pieces
- 2 medium carrot, sliced crosswise into 1/4-inch-thick rounds
- ½ lb celery root, cut into 1/2-inch cubes
- 1 lb potato, cut into 3/4-inch cubes
- 4 cups beef broth
- 2 tablespoon fresh parsley, finely chopped
- 1 teaspoon fresh thyme, leaves only
- 1 whole bay leaf
Instructions
- 1
Pat the beef, pork, and veal cubes dry with paper towels — this helps them develop better color when they cook.
- 2
Slice the yellow onion from the root end to the tip into 1/4-inch-thick pieces, keeping some layers attached so they do not fall apart.
- 3
Slice the carrots crosswise on a cutting board into 1/4-inch-thick rounds, cutting straight down through the carrot perpendicular to its length.
- 4
Cut the celery root in half on a cutting board, then cut each half into 1/2-inch cubes by slicing lengthwise, then crosswise, creating small blocks.
- 5
Cut the potato into 3/4-inch cubes: slice it lengthwise into planks, then slice those planks crosswise into sticks, then slice across the sticks to form small blocks.
- 6
Set a large heavy-bottomed pot (at least 5 quarts) on the stove over medium-high heat and add 2 tablespoons of olive oil.
- 7
Wait until the oil shimmers and slides quickly when you tilt the pan — about 60 seconds — then add one-third of the beef, pork, and veal cubes in a single layer.
- 8
Let the meat sit undisturbed for 2 minutes until the bottom surface turns golden brown, then stir and cook for 2 more minutes until the meat looks browned on all sides.
- 9
Transfer the browned meat to a bowl with a slotted spoon, leaving any juices in the pot, then repeat the browning process with the remaining meat in two batches.
- 10
Return all the browned meat to the pot and pour in 4 cups of beef broth, then stir to combine and scrape up any brown stuck-on bits from the bottom with a wooden spoon.
- 11
Reduce the heat to medium and bring the liquid to a steady gentle simmer with small bubbles breaking the surface — about 5 minutes.
- 12
Arrange the onion slices in an even layer on top of the meat, then layer the carrot rounds on top, then the celery root cubes, then the potato cubes on the very top.
- 13
Scatter the bay leaf and thyme leaves on top — do not stir the stew, as the traditional recipe builds flavor by keeping the layers distinct.
- 14
Cover the pot with a tight-fitting lid and reduce the heat to low, then simmer without stirring for 1 hour until the vegetables are completely tender when pierced with a fork.
- 15
Remove the pot from the heat and carefully remove the lid by tilting it away from you to avoid the hot steam rising from inside.
- 16
Taste the broth and add salt and pepper to your preference, stirring gently once to combine the layers just before serving.
- 17
Ladle the stew into bowls, making sure each serving gets meat and vegetables, then scatter fresh parsley on top of each bowl.
Tools you’ll need
- large heavy-bottomed pot (at least 5-quart capacity)
- cutting board
- sharp chef's knife
- paper towels
- wooden spoon
- slotted spoon
- pot lid
- ladle
- serving bowls
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