Pichelsteiner stew

Ingredients for 5 servings:

• 500 g soup meat
• 500 g potatoes
• 6 stalk(s) Celery
• 1 stalk(s) leek
• 200 g carrot(s)
• 1 large onion(s)
• 3 cloves garlic
• vegetable broth
• salt and pepper
• nutmeg
• olive oil
• 3 liters of water
• Parsley
• Maggi

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Dice the onions and garlic. Dice the beef. Slice the celery, leek, and carrots. Dice the potatoes. Sauté the onion and garlic in a little olive oil, then add the beef and fry until crispy. Add the potatoes and fry. Add the carrots, celery, and leek and fry for about 10 minutes. Then pour in one liter of water and bring to a boil. Add the next liter of water, bring to a boil, then add the final liter of water. Add the vegetable stock to taste and bring to a boil again. Season to taste with Maggi, salt, pepper, and nutmeg and cook with the pressure cooker lid on for about 15 minutes. White bread goes well with this.