Pichelsteiner stew

Ingredients for 4 servings:

• 250 g potatoes
• 250 g carrot(s)
• 2 parsley roots
• 250 g celeriac
• 250 g onion(s)
• 250 g white cabbage or savoy cabbage
• 250 g leek
• 1 bell pepper(s), red
• 300 g beef shoulder
• 300 g lean lamb
• 300 g pork schnitzel
• 4 tbsp sunflower oil
• 1 liter meat broth
• salt and pepper
• marjoram
• 3 tbsp parsley, chopped
• possibly beef marrow, in slices to line the bottom of the pot

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 25 minutes

Thoroughly wash and clean all vegetables and meat. Cut everything the same size: cubes or pieces with an edge length of approximately 2 cm. Wash and roughly chop the parsley. Mix the vegetables together. Combine the meat cubes with the sliced ​​onions and fry vigorously in hot oil in a large pot with a tight-fitting lid. Then remove all but one layer from the pot. Add a layer of vegetable mixture to the meat, then more meat, then vegetables, etc., and season each layer with salt, pepper, and ground marjoram. Finally, pour in the beef broth. Cover the pot. Cook in a preheated oven at 180°C (top/bottom heat) for about 1.5 hours. By then, you can assume that everything is tender. Place the pot on the table and sprinkle the Pichelsteiner with plenty of parsley. Tip: Pichelsteiner becomes even more hearty when the bottom of the pot is lined with slices of beef marrow before layering the meat and vegetables. This stew reheats well and tastes best when prepared in large portions, making it ideal for large gatherings. Side dish: bread, any type doesn’t matter.