Pichelsteiner Stew

Ingredients

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 500g (1.1 lb) pork, cubed 500g (1.1 lb) pork, cubed
• 500g (1.1 lb) chicken, cubed 500g (1.1 lb) chicken, cubed
• 200g (7 oz) bacon, diced 200g (7 oz) bacon, diced
• 2 onions, chopped 2 onions, chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, diced 2 potatoes, diced
• 200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
• 1 leek, sliced 1 leek, sliced
• 2 bay leaves 2 bay leaves
• 1 tsp thyme 1 tsp thyme
• 1 tsp paprika 1 tsp paprika
• Salt and pepper to taste Salt and pepper to taste
• 1 liter (4 cups) beef broth 1 liter (4 cups) beef broth
• 2 tbsp vegetable oil 2 tbsp vegetable oil

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 35g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the bacon and cook until crispy. Remove the bacon from the pot and set aside.
3. 3.
   In the same pot, add the beef, pork, and chicken. Cook until browned on all sides.
4. 4.
   Add the onions and garlic to the pot and sauté until translucent.
5. 5.
   Stir in the carrots, potatoes, mushrooms, and leek.
6. 6.
   Add the bay leaves, thyme, paprika, salt, and pepper. Mix well.
7. 7.
   Pour in the beef broth and bring to a boil.
8. 8.
   Reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the meats are tender and the flavors have melded together.
9. 9.
   Serve the Pichelsteiner Stew hot, garnished with the crispy bacon.

Treat your ingredients with care...

• Beef — For a more tender result, choose a cut of beef that is suitable for slow cooking, such as chuck or stewing beef.
• Pork — Opt for a cut with marbling, like pork shoulder or pork butt, as it will add flavor and tenderness to the stew.
• Chicken — Use boneless, skinless chicken thighs for the stew, as they remain juicy and tender during the cooking process.
• Bacon — Look for thick-cut bacon to ensure it retains its texture and adds a smoky flavor to the stew.
• Mushrooms — Use a mix of mushrooms, such as cremini and button mushrooms, to add depth of flavor to the stew.

Tips & Tricks

• To enhance the flavors, let the stew sit overnight before serving.
• Serve the Pichelsteiner Stew with crusty bread to soak up the delicious broth.
• Feel free to add other vegetables of your choice, such as peas or green beans, to customize the stew to your liking.
• For a thicker stew, mix a tablespoon of cornstarch with cold water and stir it into the stew during the last 10 minutes of cooking.
• Leftover Pichelsteiner Stew can be frozen and reheated for future meals.

Serving advice

Serve the Pichelsteiner Stew in deep bowls, allowing the rich broth to surround the tender meats and vegetables. Garnish each serving with a sprinkle of fresh parsley for a pop of color and added freshness.

Presentation advice

For an appealing presentation, arrange the meat and vegetables evenly in the bowl, ensuring each serving has a variety of ingredients. Drizzle a small amount of olive oil on top and sprinkle with paprika for an extra touch of color.