Pichelsteiner stew

Ingredients for 4 servings:

• 300 g beef
• 300 g pork
• 800 g potatoes, bacony
• 4 tbsp oil
• 1 ½ celeriac
• 2 carrots
• 2 pieces of yellow beetroot
• 3 garlic cloves
• 1 stalk(s) leek
• 1 handful of beans
• 1 liter chicken broth or beef broth
• 2 sprigs of thyme
• 2 bay leaves
• 1 bunch of parsley

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cut the meat into 1.5 cm cubes. Peel the potatoes and also dice them. Peel the celery, carrots, and beets and cut into approx. 1 cm cubes. Wash the leek and cut into approx. 0.5 cm thick rings. Heat oil in a large pot and brown the meat well. Pour in the soup, cover, and simmer for approx. 20 minutes. Then add the potatoes, bay leaves, thyme, parsley, and whole garlic cloves and simmer for another 10 minutes. Then add the carrots, celery, beets, and beans and continue to simmer. Finally, add the leek and simmer. Season with salt and pepper. The meat should then be tender. We only serve this with fresh white bread or onion bread.