Pichelsteiner Eintopf (Beef Stew)
Ingredients
- 1 lb (450 g) beef stew meat, cubed
- 1 lb (450 g) pork shoulder, cubed
- 2 tbsp vegetable oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 3 carrots, sliced
- 2 potatoes, cubed
- 0.5 small cabbage, chopped
- 2 cup beef broth
- 1 cup water
- 1 bay leaf
- 1 tsp salt
- 0.5 tsp black pepper
- Chopped parsley for garnish (optional)
Steps
- Heat the oil in a large pot over medium-high heat. Add beef and pork; brown on all sides.
- Add onion and garlic; cook 2–3 minutes until fragrant.
- Stir in carrots and potatoes and cook 3 minutes.
- Add chopped cabbage, beef broth, water, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat and simmer 45–60 minutes until meat and vegetables are tender.
- Remove bay leaf, adjust seasoning, and garnish with parsley if desired.
- Serve hot with crusty bread or rolls.
