Kassler & Lentil Stew with Potatoes | Hearty Autumn Classic

Pat the Kassler dry and cut into approx. 2 cm bite-sized cubes. Peel the potatoes and likewise cut into 2 cm pieces. Peel the carrots and celeriac and cut into approx. 1 cm cubes. Thoroughly clean, wash, and cut the leek into thin rings. Peel and finely dice the onion. Briefly rinse the lentils in a fine-mesh sieve with cold water and let them drain.

In a large, heavy stew pot, melt the clarified butter over medium to high heat. Add the Kassler cubes and sear on all sides for 3–4 minutes until lightly browned. Briefly remove the meat and set aside on a plate.

Reduce the heat slightly. Sauté the diced onions in the pot for 2 minutes until translucent. Then add the diced carrots, celeriac, and potatoes, as well as the leek rings, and sauté for about 3 minutes.