Pichelsteiner One Pot German Style Meat Stew
This is a wonderful meat stew using only beef or -- even better half beef and half pork, along with veggies. Posted for zwt 6/germany. It's better is reheated the next day, but we also had it the day i made it and froze leftovers for lunches/dinners. Recipe source: bon appetit (november 1981)
Steps
In a large dutch oven over high heat melt butter with the oil and then add meat in batches and brown on all sides.
Remove meat with a slotted spoon and set aside.
Reduce heat to medium and add next 3 ingredients and cook stirring for 5 minutes.
Stir in beef broth and next 4 ingredients and return meat to the pot.
Cover with layers of the vegetables.
Reduce heat to low , cover and cook for 1 hour or until meat is tender.
Garnish with chives.
Ingredients
butter, oil, beef rump, onion, parsley, celery root, beef broth, tomatoes, paprika, salt, pepper, potatoes, carrots, green beans, chives