Pichelsteiner Stew: Pichelsteiner stew is a traditional, hearty dish that’s especially comforting during the colder months. With tender beef, fresh vegetables, and the unique flavor of WELA Beef Stock Concentrate, this stew becomes a delicious highlight. Perfect for cozy evenings!
Ingredients:
- 800 g beef (e.g., soup meat), diced
- 500 g potatoes, peeled and diced
- 300 g carrots, sliced
- 200 g leeks, sliced
- 200 g celery, diced
- 300 g white cabbage, chopped
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 75 g WELA Beef Stock Concentrate
- 1.5 liters water
- 2 bay leaves
- 2 tbsp clarified butter or oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Prepare the beef and vegetables as listed in the ingredients. Heat the clarified butter or oil in a large pot and sear the beef cubes in batches on high heat until browned on all sides. Remove the meat and set it aside.
- In the same pot, sauté the onion and garlic in the leftover fat over medium heat until softened and translucent.
- Add the carrots, celery, leeks, and cabbage, and sauté for 5-7 minutes, stirring occasionally.
- Return the seared beef to the pot. Add the potatoes, bay leaves, water, and WELA Beef Stock Concentrate, ensuring everything is covered. Bring to a boil, then reduce the heat and simmer, covered, for about 1.5 to 2 hours, until the meat is tender.
- Season the stew with more WELA Beef Stock Concentrate or salt and pepper as desired. Remove the bay leaves and garnish with freshly chopped parsley before serving.
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