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German Robber's Stew | Hearty Meat Stew
(0)
60 min
Under an hour
Knuspr-Küche
Ein uriger Klassiker aus der traditionellen deutschen Küche: Zarter Schweinenacken und würziger Räucherspeck schmoren zusammen mit frischen Champignons, knackiger Paprika und Kartoffeln in einer kräftigen, mit edelsüßem Paprika und Majoran gewürzten Brühe. Dieser deftige Eintopf wärmt von innen und schmeckt der ganzen Familie!
Preparation method
Preparation
Cut the pork neck into bite-sized cubes, about 2 to 3 cm in size. Peel and finely chop the onions and garlic. Peel the carrots and potatoes and cut into roughly 1.5 cm cubes. Deseed the red bell pepper and coarsely dice. Clean the mushrooms and halve or quarter them, depending on their size.
Searing & braising
Heat 1 tbsp of clarified butter in a large casserole pot and render the smoked bacon until crispy. Remove the bacon cubes and set aside.
Add the remaining clarified butter to the pot and sear the meat in batches until nicely browned all over. Season with salt and black pepper.
Chef's tip
For an even richer flavor, you can prepare the robber's stew the day before. Left to steep, it tastes almost better the next day!
If you prefer it a bit spicier, simply add a pinch of chili flakes or a little hot paprika powder to the stew.
35 min
Under an hour
