Beefy Pichelsteiner

Name: Beefy Pichelsteiner
Ingredients: 1 1/2 pounds Beef (cubed); 1 pound Pork (cubed); 1/2 pound Veal (cubed); 1 pound Potatoes (cubed); 2 Leeks (cut across in slivers); 3 Carrots (cut in thin circles); 1/2 Celeriac Root (peeled and cubed); 1 tablespoon Parsley (chopped); 2 tablespoons Clarified Butter; 32 ounces Beef Stock; 1 cup Peas (optional); salt/pepper

12 ingredients

4 steps

Ingredients

1 1/2 pounds Beef (cubed)
1 pound Pork (cubed)
1/2 pound Veal (cubed)
1 pound Potatoes (cubed)
2 Leeks (cut across in slivers)
3 Carrots (cut in thin circles)
1/2 Celeriac Root (peeled and cubed)
1 tablespoon Parsley (chopped)
2 tablespoons Clarified Butter
32 ounces Beef Stock
1 cup Peas (optional)
salt/pepper

Directions

1

In a large bowl, combine all the veggies. In another bowl, combine all the meat.
2

In a large pot, melt the butter on low/med. Add a layer of meat to the bottom of the pot, then a layer of veggies (salt and pepper).
3

Continue to layer the meat, then veggies and seasonings until all is used. Pour the stock over and just to cover.
4

Heat the stew to a simmer, cover and cook on low for about 2 hours. Sprinkle with fresh chopped parsley and serve.