Councillor Stew

Ingredients for 4 servings:

• 300 g poultry meat
• 300 g pork
• 100 g bacon, diced
• 300 g potatoes
• 300 g carrot(s)
• 200 g kohlrabi, alternatively broccoli
• 2 large onions
• 3 garlic cloves
• 200 ml cream or Cremefine
• 400 ml vegetable broth or meat broth
• 100 ml beer, alternatively a shot of whiskey
• 1 dash of Worcestershire sauce
• n. e.g. herbs e.g. B. 6/8 herbs
• Butter for frying or oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

ideal food for the cold season or to reduce the leftover supplies

Cut the potatoes, carrots, and kohlrabi into large cubes or slices. Roughly chop the meat. Dice the onions and add the garlic. Brown the vegetables in a large pot; it’s okay if they brown a little. Season lightly with pepper and salt, and then set aside. Brown the poultry and pork in a large pan and then add them to the pot with the vegetables. Leave the cooking liquid in the pan. Now fry the bacon cubes, then add the onions and garlic and let them translucent. Deglaze with beer or whiskey. Add the cream and Worcestershire sauce and bring to a boil briefly. Pour everything into the large pot with the other ingredients. Now add the stock and stir in the herbs. Bring everything to a boil again briefly, then simmer with the lid on over medium heat for about 30-40 minutes, stirring occasionally. Everything should become nice and soft and achieve a creamy consistency. Then simmer for 10-15 minutes with the lid uncovered and increase the heat slightly to reduce the sauce. If using broccoli, add it now, otherwise it will overcook. Blanch it first if necessary so it’s not too firm. Serve the stew hot with some bread. It tastes even better the second day! The quantities are intentionally a bit vague, so you can vary them. If you want to cook without alcohol, you can of course omit it.