PICHELSTEINER (BAVARIAN THREE MEAT STEW)

PICHELSTEINER (BAVARIAN THREE MEAT STEW) image

Yield 8 servings

Number Of Ingredients 11

1 Tbsp lard
1 1/4 lb each Pork, Beef, Lamb / Mutton (cut in 3/4" cubes)
2-3 medium onions, diced
salt / pepper
crushed marjoram
3 medium potatoes, peeled & diced
4 celery stalks
1/2 lb carrots, sliced diagonally
1 large leek (white part), sliced
2 cups beef stock
chopped fresh parsley

Steps:

Heat lard in a heavy bottom pot / duch oven. Add meat and sear all sides; add onions and season with salt, pepper and a bit of the marjoram. Cook until onions are just soft. Remove 2/3 of the meat and set aside. Spread the remaining 1/3 of meat in to a single layer on the bottom of the pan. Mix potaotes and vegetables together in a seperate bowl. Add 1/3 of the vegetable mixture on top of the meat. Season with salt and pepper. Alternate meat and vegetable layers, seasoning each layer. Last layer must be vegetables. Add beef stock to the pot and cover tightly. Cook over medium-low heat for about 2 hours (or in a 350 degree oven). During cooking occasionally tilt pot to circulate the liquids. Do not stir.