Hearty Northeastern American Pichelsteiner Stew

Ingredients

In this Northeastern American adaptation, we incorporate local ingredients and flavors to give the traditional German Pichelsteiner stew a unique twist. We use locally sourced beef and vegetables such as potatoes, carrots, and onions, which are readily available in the region. Additionally, we enhance the flavors with a blend of herbs and spices commonly used in Northeastern American cuisines, adding a touch of familiarity to the dish. We alse have the original recipe for Pichelsteiner, so you can check it out.

• 2 pounds (900g) beef stew meat, cubed 2 pounds (900g) beef stew meat, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, diced 1 large onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• Chopped fresh parsley, for garnish Chopped fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium-high heat. Add the beef cubes and brown them on all sides. Remove the beef from the pot and set aside.
2. 2.
   In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
3. 3.
   Add the carrots and potatoes to the pot, followed by the browned beef cubes.
4. 4.
   Pour in the beef broth and red wine, ensuring that the ingredients are fully submerged. Add the bay leaf, dried thyme, and paprika. Season with salt and pepper to taste.
5. 5.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 2 hours, or until the beef is tender and the flavors have melded together.
6. 6.
   Remove the bay leaf from the stew. Taste and adjust the seasoning if needed.
7. 7.
   Serve the Pichelsteiner stew hot, garnished with chopped fresh parsley.

Treat your ingredients with care...

• Beef stew meat — For a more tender result, choose a cut of beef that is suitable for slow cooking, such as chuck or round roast. Trim any excess fat before cubing the meat.

Tips & Tricks

• For added depth of flavor, you can sear the beef cubes in batches before proceeding with the recipe.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last 15 minutes of cooking.

Serving advice

Serve the Pichelsteiner stew in deep bowls, accompanied by crusty bread or rolls for dipping into the flavorful broth. It pairs well with a side salad or steamed vegetables for a complete and satisfying meal.

Presentation advice

Garnish the stew with a sprinkle of freshly chopped parsley to add a pop of color and freshness. Serve it in rustic bowls or individual cocottes for a cozy and inviting presentation.