Pichelsteiner – Traditional Bavarian Forest Meat and Vegetable Stew

Preparation

1. 01

   Step 01

   Cut the beef, pork, and lamb into 1-2 cm cubes. Prepare the vegetables: dice the potatoes and celeriac, slice the carrots into half-moons, slice the leek into rings, and finely chop the onion.

2. 02

   Browning in batches over medium-high heat

   Melt the butter in a wide, deep pot over medium-high heat. Brown the meats in batches (without crowding the pot) on all sides for about 5-6 minutes. Transfer the browned meats to a plate.

3. 03

   sauté over medium heat

   Add the chopped onion to the same pot and sauté for about 3 minutes until translucent.

4. 04

   Simmering over low heat, covered

   Return the browned meats to the pot. Add the beef broth, bay leaves, and crushed juniper berries. Bring to a boil, then reduce the heat and simmer, covered, for 45 minutes.

5. 05

   cook over low heat

   Add the carrot slices and celeriac cubes. Cook, covered, for another 20 minutes.

6. 06

   cook over low heat

   Add the diced potatoes and sliced leek. Cook, covered, for 20-25 minutes, until the vegetables are tender.

7. 07

   Step 07

   Season with salt and pepper. Adjust the salt to taste if needed. Remove the bay leaves. Serve hot.