Bavarian Stew (German Pichelsteiner)
This recipe has tradition, the Pichelsteiner Bavarian Stew. It is one of the popular soup or stew (Eintopf) recipes from Germany and this one is from Bavaria. It is very easy to do: Cut all ingredients in small pieces, mix them in a big pot and let it cook. Everything will boil nicely until it is done. This recipe has also a history which can be traced back more than a 100 hundred years. In the little village Grattersdorf in the Bavarian Forest there was the Gasthaus of the lady "Auguste Winkler" who is to be said the founder of this recipe. It was named after the "Büchelstein", a mountain of 832 m height, where on a nearby meadow, a yearly fest was celebrated. Supposedly the Eintopf was created for that special fest. It was ideal for outside cooking, easy to do and because it was so delicious, it became very popular. The word Pichelsteiner developed after time as the letter "ü" changed to "i".
Since 1874 the people from the village "Regen" gather yearly for a religious Holiday called "the Kirchweihfest" and they all enjoy the Pichelsteiner stew. Until today this is a celebration called "The Pichelsteiner Fest". This recipe was first mentioned in a cooking book for first time in 1894.
2-4 Tbsp. lard or clarified butter
½ lb shoulder lamb, boneless
½ lb beef chuck, boneless
½ lb veal, boneless
½ lb pork, boneless
2 cups water, cold
1½ cups green cabbage
2 cups carrots
1 cup celery
1 cup fresh beans
1 cup celery root
1 cup parsnips
1 cup leeks
½ cup kohlrabi
½ cup green peas
½ cup onions, chopped
sea salt
black pepper, freshly ground
¼ lb bone marrow (optional)
3 medium potatoes
Peel and cut the vegetable into small cubes or small pieces. Cut all meat into 1" thick cubes. Cut the bone marrow into coarse dices.
In a big skillet melt the lard/butter over high heat and add the meat. Brown it evenly on all sides; regulate the heat so it won't become too brown or burned. Pour water over the meat and bring it to a boil.
Meanwhile scrape all frying particles from the bottom and sides of the pot. Boil it briskly for a few seconds, then set aside.
Mix all vegetable in a kitchen bowl (without potatoes). Spread the bone marrow on the bottom of a heavy skillet and arrange about one third of the meat over it.
Sprinkle the meat with some salt and fresh ground pepper and put on top one third of the vegetable mix.
Make layers like this and add on top the potatoes; sprinkle with salt and pepper, add all remaining liquid. Bring it to a boil over high heat.
Reduce heat to its lowest level, cover the pot tightly. Let simmer for 1½ hours without stirring.
Serve the stew directly from the pot.
Cook's Notes:
- You can make this stew with different vegetable as well.
- You would have to use 8-9 cups of mixed vegetable.
- Recommended vegetable: Brussels sprouts, cauliflower or zucchini.