Pichelsteiner One-Pot (German Style Meat Stew)

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“This is a wonderful meat stew using only beef or -- even better half beef and half pork, along with veggies. Posted for ZWT 6/Germany. It's better is reheated the next day, but we also had it the day I made it and froze leftovers for lunches/dinners. Recipe source: Bon Appetit (November 1981)”
1hr 40mins

Ingredients Nutrition

  • 2 tablespoons butter
  • 2 tablespoons oil
  • 1 12 lbs beef rump, cut into 1 inch cubes and patted dry (or 3/4 pound beef rump and 3/4 pound pork shoulder)
  • 1 onion, chopped
  • 13 cup parsley, chopped
  • 1 tablespoon celery root, chopped
  • 1 cup beef broth
  • 1 tomatoes, peeled, seeded and chopped
  • 1 teaspoon paprika
  • 13 teaspoon salt
  • 14 teaspoon pepper
  • 4 potatoes, peeled and cubed
  • 3 carrots, diced
  • 1 cup green beans, trimmed and broken into 2-inch pieces
  • 2 tablespoons chives, snipped (garnish)


  1. In a large dutch oven over high heat melt butter with the oil and then add meat in batches and brown on all sides. Remove meat with a slotted spoon and set aside.
  2. Reduce heat to medium and add next 3 ingredients (onion - celery) and cook stirring for 5 minutes.
  3. Stir in beef broth and next 4 ingredients (tomato - pepper) and return meat to the pot.
  4. Cover with layers of the vegetables (potatoes - green beans). Reduce heat to low, cover and cook for 1 hour or until meat is tender.
  5. Garnish with chives.

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