Pichelsteiner stew
Meat and vegetables in layers, then just let it simmer — the stew for a Sunday.
- Time
- 1 h 30 min
- Effort:
- easy
- Origin
- Bavaria
- Season
- autumn, winter
- classic
- meat
- batch-cook
- freezes well
- one pot
- hearty
Ingredients for 6 portions
600 ggoulash meat
800 gpotatoes
3carrots
1leek
½savoy cabbage
2onions
150 gceleriac
1 lvegetable stock (instant)
½ bunchparsley
1 tspcaraway seeds
to tastesalt
to tastepepper
The ingredients land on the shopping list as soon as the dish is in the week.
Possible allergens
Derived from the ingredients as they are typically composed.
- Celery
Please check allergens and intolerances yourself — on the packaging, at the bakery, at the butcher's. Recipes change, and a list like this cannot take responsibility for that.
Nutrition per portion
Estimates computed from the ingredient list — with 6 portions per recipe.
| Energy | 321 kcal |
|---|---|
| Protein | 27.5 g |
| Fat | 6.2 g |
| Carbohydrates | 34.8 g |
| of which sugar | 11 g |
| Fibre | 7.6 g |
| Salt | 1.3 g |
Not counted because listed without a quantity: salt, pepper.
Computed with raw ingredients as bought. Cooking losses, peel, trimmings and what stays on the plate are not accounted for. Own dishes and ingredients “to taste” have no values.
Source: Max Rubner-Institut (2025), Bundeslebensmittelschlüssel (BLS) version 4.0, CC BY 4.0. The mapping of ingredients to BLS foods and the piece weights are the operator's own.
Estimates, not lab values — not a basis for medically prescribed meal plans.
Method
- 1
Dice the meat, clean the vegetables and cut into even pieces.
- 2
Build layers in the pot: onions, meat, vegetables, potatoes on top — salt each layer.
- 3
Pour in stock to just below the top layer, add the caraway.
- 4
Lid on and braise gently for 75 minutes — do not stir.
- 5
Serve with parsley and pepper.