Rustic Bavarian Pichelsteiner One-Pot Stew

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours 10 minutes

Quick Ingredients

• 12 oz (340 g) beef chuck, 1-inch cubes
• 12 oz (340 g) pork shoulder, 1-inch cubes
• 8 oz (225 g) lamb or veal shoulder, 1-inch cubes
• 2 tbsp neutral oil + 2 tbsp unsalted butter
• 2 medium onions, sliced; 1 large leek, sliced
• 4 garlic cloves, minced
• 1.5 lb (680 g) waxy potatoes, 1-inch chunks
• 3 carrots, 1/2-inch slices; 8 oz (225 g) celeriac, 1/2-inch cubes
• 1/2 small green cabbage (12 oz/340 g), thick shreds
• 2 tbsp tomato paste; 1 tsp caraway seeds; 1 tsp dried marjoram
• 2 bay leaves; 4 thyme sprigs (or 1/2 tsp dried)
• 1/2 cup (120 ml) dry white wine (optional)
• 6 cups (1.4 L) low-sodium beef or vegetable broth
• 1 tbsp apple cider vinegar; kosher salt; black pepper
• Chopped parsley, to finish

Do This

• 1. Pat meat dry, season with 1 tsp salt and 1/2 tsp pepper.
• 2. Brown meat in 2 batches in oil and 1 tbsp butter (8–10 minutes total); set aside.
• 3. Add remaining 1 tbsp butter; sauté onions and leeks 5 minutes, add garlic 1 minute. Stir in tomato paste, caraway, marjoram 1 minute.
• 4. Deglaze with wine; reduce by half (2–3 minutes).
• 5. Layer pot: root veg, browned meats, potatoes/carrots, cabbage, bay, thyme; add 6 cups broth to nearly cover. Bring to a simmer.
• 6. Cover and gently simmer at 185–195°F (85–90°C) for 75–90 minutes, or bake at 325°F (165°C) for 90 minutes.
• 7. Skim, stir in 1 tbsp vinegar; salt and pepper to taste. Rest 10 minutes, garnish with parsley, serve.

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Why You’ll Love This Recipe

• Authentic Bavarian one-pot comfort that’s hearty, nourishing, and deeply savory.
• Layered cooking keeps vegetables intact and meat tender, never mushy.
• Flexible: use your favorite mix of meats or make a rich vegetarian version.
• Meal-prep friendly—flavors improve on day two.

Grocery List

• Produce: Onions, leek, garlic, waxy potatoes, carrots, celeriac, green cabbage, parsley, thyme
• Dairy: Unsalted butter
• Pantry: Neutral oil, tomato paste, caraway seeds, dried marjoram, bay leaves, beef or vegetable broth (low-sodium), dry white wine (optional), apple cider vinegar, kosher salt, black pepper

Full Ingredients

Meat

• 12 oz (340 g) beef chuck, cut into 1-inch (2.5 cm) cubes
• 12 oz (340 g) pork shoulder, cut into 1-inch (2.5 cm) cubes
• 8 oz (225 g) lamb or veal shoulder, cut into 1-inch (2.5 cm) cubes

Vegetables & Aromatics

• 2 medium yellow onions, halved and sliced
• 1 large leek, white and light green parts only, halved lengthwise and sliced
• 4 garlic cloves, minced
• 1.5 lb (680 g) waxy potatoes (e.g., Yukon Gold), cut into 1-inch chunks
• 3 medium carrots, peeled and sliced 1/2 inch (1.25 cm) thick
• 8 oz (225 g) celeriac (celery root), peeled and cut into 1/2-inch cubes
• 1/2 small green cabbage (about 12 oz/340 g), cored and cut into thick shreds

Broth & Seasoning

• 2 tbsp neutral oil (e.g., canola or sunflower)
• 2 tbsp unsalted butter, divided
• 2 tbsp tomato paste
• 1 tsp caraway seeds, lightly crushed
• 1 tsp dried marjoram (or 2 tsp fresh, chopped)
• 2 bay leaves
• 4 fresh thyme sprigs (or 1/2 tsp dried thyme)
• 1/2 cup (120 ml) dry white wine (optional but traditional)
• 6 cups (1.4 L) low-sodium beef or vegetable broth, warmed
• 1 tbsp apple cider vinegar
• 2.5 tsp kosher salt, divided, plus more to taste
• 1 tsp freshly ground black pepper, divided

To Finish

• 2 tbsp fresh parsley, finely chopped
• Rye bread or Bauernbrot, for serving (optional)

Step-by-Step Instructions

Step 1: Prep and season

Pat the meat dry with paper towels and season evenly with 1 tsp kosher salt and 1/2 tsp black pepper. Prep all vegetables: slice onions and leeks, mince garlic, cut potatoes and celeriac into even chunks, slice carrots, and shred cabbage. Keep potatoes and celeriac in cold water to prevent browning; drain and pat dry just before layering.

Step 2: Sear the meats deeply

Heat a heavy 6–7 quart (5.5–6.5 L) Dutch oven over medium-high until hot. Add the oil and 1 tbsp butter. Sear the meat in two batches, 3–4 minutes per side, until well browned (8–10 minutes total). Transfer browned meat to a bowl; leave the rendered fat in the pot. Avoid overcrowding to ensure browning, not steaming.

Step 3: Build the aromatic base

Lower heat to medium. Add the remaining 1 tbsp butter, onions, and leeks. Cook, stirring, until softened and lightly golden, about 5 minutes. Add garlic; cook 1 minute until fragrant. Stir in tomato paste, caraway, and marjoram; cook 1 minute more to toast. Deglaze with the white wine (if using), scraping up fond, and reduce by half, 2–3 minutes.

Step 4: Layer meat and vegetables

Return the browned meats and any juices to the pot. Layer in this order for best texture: celeriac and carrots, then potatoes, then cabbage on top. Tuck in bay leaves and thyme. Season the layers with 1.5 tsp kosher salt and 1/2 tsp black pepper. Pour in warmed broth until the contents are just covered (about 6 cups).

Step 5: Add broth and braise gently

Bring to a gentle boil over medium-high, then immediately reduce to maintain a very gentle simmer at 185–195°F (85–90°C). Cover and cook until the meats are fork-tender and the vegetables are silky yet intact, 75–90 minutes. Alternatively, transfer the covered pot to a 325°F (165°C) oven for 90 minutes.

Step 6: Finish and balance

Uncover, skim excess fat, and stir gently to combine the layers. Add the apple cider vinegar. Taste and adjust seasoning with additional salt and pepper as needed (expect up to 1/2–1 tsp more salt depending on broth). If too thin, simmer uncovered 5–10 minutes; if too thick, add a splash of hot broth or water.

Step 7: Rest, garnish, and serve

Let the stew rest off heat for 10 minutes to settle. Remove bay leaves and thyme stems. Sprinkle with chopped parsley. Ladle into warm bowls and serve with hearty rye bread.

Pro Tips

• Use waxy potatoes so they hold their shape and don’t disintegrate.
• Brown in batches; deep browning builds the stew’s signature savory depth.
• Layering matters: sturdy roots closest to heat, delicate cabbage on top to avoid overcooking.
• Keep the simmer gentle—boiling can toughen meat and break vegetables. Target 185–195°F (85–90°C).
• Even better the next day: cool quickly, chill, and reheat gently for superb flavor.

Variations

• Oktoberfest Beer Braise: Replace 1 cup (240 ml) of broth with Märzen or Helles beer; finish with a knob of butter.
• Vegetarian Forest Version: Swap meats for 1 lb (450 g) mixed mushrooms (cremini, chanterelles), plus 1 cup (150 g) diced smoked tofu; use vegetable broth.
• Smoky Speck Twist: Render 4 oz (115 g) diced smoked bacon or speck before searing meat; use the drippings to sauté the onions and leeks.

Storage & Make-Ahead

Cool the stew quickly (within 2 hours), then refrigerate in airtight containers for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop over medium-low until piping hot, reaching 165°F (74°C). If freezing, leave out the parsley and add fresh after reheating. The stew often tastes even better on day two as the flavors meld.

Nutrition (per serving)

Approximate: 600 calories; 34 g protein; 30 g fat; 36 g carbohydrates; 6 g fiber; 1,150 mg sodium. Calculated with mixed beef/pork/veal, low-sodium broth, and optional wine.