Pickelsteinerfest Stew

“This recipe comes from Bavaria in Southern Germany. The Pickelsteinerfest is held the last weekend in June. Adapted from Germany's Regional Recipes by Helga Hughes. Posted by request.”
READY IN:
3hrs
SERVES:
6-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat no more than 2 Tbsp of the oil in a large, deep skillet on high heat.
  2. Brown each type of meat in small batches, browning them on all sides but be careful not to burn them.
  3. Add additional oil as needed with each batch- you may not need it all.
  4. Transfer browned meat chunks to a bowl using a slotted spoon and set aside.
  5. Remove any remaining meat residue from the skillet (including the oil), then pour in 2 cups of water and bring to a boil.
  6. Let water boil a few seconds, then stir in the boullion cube until dissolved and set aside.
  7. Place all the veggies except the potatoes into a huge mixing bowl.
  8. Sprinkle with about 1/2 tsp of salt and some black pepper, to taste, mixing well.
  9. In a huge stockpot, add 1/3 of the meat chunks, then 1/3 of the mixed veggies, repeating these layers until all the meat& mixed veggies are in the pot.
  10. Next, Place all of the potatoes on top and season to taste with some more salt and pepper.
  11. Pour in the reserve liquid from the skillet.
  12. Bring to a boil over high heat.
  13. Once boiling, reduce heat to the lowest setting, cover and simmer undisturbed (no stirring) for 1 1/2 hours or until meat is cooked and tender and veggies are done to your liking.

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