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Pichelsteiner Stew | Hearty Bavarian Classic
(0)
65 min
Under an hour
Knuspr-Küche
Der Pichelsteiner Eintopf ist ein uriger deutscher Klassiker aus Bayern: Zartes Schweinefleisch, festkochende Kartoffeln und buntes Wurzelgemüse garen sanft in kräftiger Rinderbrühe zu einem herrlich wärmenden One-Pot-Gericht.
Ingredients
Preparation method
Preparation
Pat the pork dry and cut into bite-sized cubes, approx. 2–3 cm in size. Peel the potatoes, carrots, and celeriac and cut into even cubes. Thoroughly wash the leek, halve, and slice into rings. Peel and finely dice the onions. Wash and finely chop the parsley.
Cooking & Simmering
Melt the butter in a large, heavy Dutch oven over medium heat. Sear the pork cubes all over for about 4–5 minutes until golden brown. Add the diced onions and sauté for 2 minutes until translucent.
Add the prepared root vegetables (carrots, celeriac) and potatoes to the pot, followed by the leek. Season with dried marjoram, salt, and freshly ground black pepper.
Chef's tip
Stir the stew as little as possible while simmering – this way, the tender vegetable pieces and potatoes keep their shape and the broth remains wonderfully clear.
Like many traditional stews, this dish tastes even more flavorful the next day after the flavors have infused.
30 min
Under an hour
