Pichelsteiner Stew

Click here to read about the interesting history of a German farmer’s wife feeding soldiers and this recipe’s origin. Although this recipe includes lots of meat, feel free to leave it out and substitute with more cabbage to make it more of a Cabbage Soup.

1/2 pound boneless lamb shoulder
1/2 pound boneless beef chuck
1/2 pound boneless pork from belly
4 teaspoon butter or lard
1 quart vegetable broth
3 large carrots
1-1/2 cups green or savoy cabbage
1 cup celeriac
1 cup leeks
1 cup celery
1 cup parsnips
1 cup kohlrabi
1/2 cup chopped onions
salt and black pepper
3-4 tbs parsley
3 medium cut potatoes optional
1/2 cup crème fraiche optional
1/4 lbs bone marrow optional

1. Peel and cut the vegetable into finger-thick chunks. Cut all the meat into 1-inch thick cubes. In a big skillet brown the meat on all sides; scrape the brown parts from the pan; set aside.

2. Saute the onions until brown and set aside. Saute the vegetables and set aside.

3. Now put all ingredients in a big pot, in layers one by one, sprinkling each layer with salt and pepper. First the meat, then the onions, then the vegetables, then the potatoes, if used.

4. Pour the vegetable broth over the top. Bring to a boil over high heat, then reduce the heat to its lowest level and cover the pot tightly. Let the stew simmer for 1-1/2hours without stirring.

5. Serve directly out of the pot.