German
Pichelsteiner Eintopf
A traditional Bavarian layered stew of beef, pork, lamb, potatoes, and root vegetables gently simmered in broth. The vegetables soften into the savory meat juices while the pieces stay distinct and hearty.
Watch it madeCALLEkocht - Omas Rezepte · 6:29
Ingredients
- Beef chuck or shoulder, cut into 3 cm cubes100g
- Pork shoulder, cut into 3 cm cubes100g
- Lamb shoulder, cut into 3 cm cubes100g
- Waxy potatoes, peeled and thickly sliced300g
- Carrots, sliced150g
- Celeriac, peeled and diced120g
- Leek, cleaned and sliced into rings1 small
- Savoy cabbage or white cabbage, cut into wide strips150g
- Yellow onion, thinly sliced1 medium
- Beef stock or meat broth500ml
- Clarified butter or lard1 tbsp
- Bay leaf1
- Dried marjoram1/2 tsp
- Fresh parsley, chopped2 tbsp
- Saltto taste
- Freshly ground black pepperto taste
Method
- Pat the beef, pork, and lamb dry, then season the meat generously with salt and black pepper.
- Grease the bottom of a heavy pot with clarified butter or lard.
- Layer one third of the potatoes and vegetables in the pot, then add half of the mixed meat on top.
- Season lightly with salt, pepper, and a pinch of marjoram, then repeat with another third of the vegetables and the remaining meat.
- Finish with the remaining potatoes, vegetables, bay leaf, and the rest of the marjoram, keeping cabbage and leek near the top so they do not scorch.
- Pour in the hot beef stock; it should come about halfway up the layered ingredients, not fully cover them.
- Cover the pot tightly and bring it just to a simmer over medium heat.
- Reduce the heat to low and cook gently for about 1 hour 20 minutes, shaking the pot occasionally but not stirring, until the meat is tender and the potatoes are soft.
- Taste the broth and adjust with salt and pepper.
- Remove the bay leaf, sprinkle with chopped parsley, and serve the stew in deep bowls with some of the broth ladled over each portion.
Common questions
Can I substitute the mixed meats in Pichelsteiner Eintopf?
Yes. You can make it with only beef chuck or a beef-pork mix if lamb is unavailable. Keep the total meat amount the same and cut everything into similar 3 cm cubes so it cooks evenly and stays tender.
How long does Pichelsteiner Eintopf need to cook, and how do I know it is done?
Plan for about 1 hour 20 minutes at a very gentle simmer. It is done when the potatoes are soft, the vegetables are tender, and the meat can be easily pierced with a fork without falling apart.
What are the most common mistakes when making Pichelsteiner Eintopf?
The biggest mistakes are boiling it hard, stirring the layers, and using too much liquid. Keep it at a low simmer, shake the pot instead of stirring, and make sure the stock only comes halfway up the ingredients.
How should I store leftover Pichelsteiner Eintopf?
Cool it quickly, then refrigerate in a covered container for up to 3 days. Reheat gently on the stove over low heat, adding a splash of stock or water if needed. It also freezes well for up to 3 months.
What should I serve with Pichelsteiner Eintopf?
It is usually a complete meal on its own, but crusty rye bread, dark farmhouse bread, or pretzels work well alongside it. A spoonful of mustard on the side and extra chopped parsley on top are also traditional.