Pichelsteiner stew

Ingredients for 8 servings:

• 200 g smoked bacon
• 400 g beef
• 400 g pork
• 200 g onion(s)
• 200 g leek
• 200 g celery
• 200 g potatoes
• 200 g parsley, the root
• 200 g carrot(s)
• 200 g white cabbage
• 2 liters of vegetable broth
• 2 garlic cloves, chopped
• 5 tbsp parsley, finely chopped
• salt and pepper
• olive oil

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

Finely dice the bacon and cut both meats into bite-sized pieces. Peel the celery, parsley root, potatoes, and carrots, trim and wash the leeks, and cut everything into bite-sized pieces. Peel the onions and chop roughly. Remove the outer leaves from the cabbage, if necessary, and cut out the stalk. Cut the leaves into approximately 2 cm pieces. Sear the meat, onions, and garlic in hot oil on all sides. In a large pot, fry the bacon and alternate layers of meat and vegetables on top, sprinkling each layer with parsley and seasoning with salt and pepper. The last layer should be vegetables. Pour in the broth, bring to a boil, and simmer with the lid on for about 1.5–2 hours (or longer), until the beef is tender.