Pichelsteiner Stew
A hearty stew with plenty of vegetables: the produce provides vitamins and fiber; lamb, pork and beef add protein and iron.
Ingredients
- 400 g waxy potatoes
- 500 g large carrots (5 large carrots)
- 350 g large onions (5 large onions)
- 2 Garlic cloves
- 500 g savoy cabbage (0.5 head)
- 200 g lean lamb meat (from the shank)
- 200 g pork meat (from the upper back)
- 150 g lean beef stew meat
- Salt
- Pepper
- 2 sprigs thyme
- 2 sprigs Rosemary
- 2 stalks marjoram
- 2 tbsp Rapeseed oil
- 700 ml classic vegetable broth
Instructions
-
1.
Wash, peel and slice potatoes and carrots into rounds.
-
2.
Peel onions and garlic and cut them into thin slices.
-
3.
Clean and wash the cabbage. Remove the core and cut the leaves into wide strips.
-
4.
Cut all meats into roughly 2 cm cubes and season with salt and pepper. Rinse thyme, rosemary and marjoram and shake dry.
-
5.
Heat oil in a lidded oven‑proof pot or small Dutch oven and brown the meat portions on all sides. Remove from heat.
-
6.
Take two thirds of the meat out of the pot and place half of the prepared vegetables over it. Season with salt and pepper.
-
7.
Return one third of the reserved meat to the pot. Distribute remaining vegetables on top, season again.
-
8.
Add the rest of the meat and scatter herbs over it. Pour in broth, cover and bring to a boil. Cook the stew in a preheated oven at 175 °C (convection: 150 °C, gas: level 2) on the middle rack for 90 minutes. Serve Pichelsteiner stew straight from the pot.
