German
Pichelsteiner Eintopf (Bavarian Beef and Pork Stew)
Pichelsteiner Eintopf (Bavarian Beef and Pork Stew) is German home cooking, eaten at dinner and lunch. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 3 oz bacon, diced
- 1 lb beef chuck, cut into cubes
- 1 lb pork shoulder, cut into cubes
- 1 onion, chopped
- 4 cups beef broth
- 1 bay leaf
- 2 sprigs fresh thyme
- 3 carrots, chunked
- 2 leeks, sliced
- 1.5 lb potatoes, peeled and chunked
- 1/2 small head green cabbage, cut into wedges
- 1.5 tsp salt
- 1/2 tsp black pepper
How to cook it
- Cook the diced bacon in a large pot over medium heat for 4 minutes, until the fat renders, then add the beef and pork cubes and brown on all sides, about 6 minutes.
- Add the onion and cook for 2 minutes, then pour in the beef broth, add the bay leaf and thyme, bring to a boil, skim off any foam, cover, and simmer for 30 minutes.
- Add the carrots, leeks, and potatoes and simmer uncovered for 20 minutes.
- Add the cabbage wedges and simmer for 10 minutes more, until every vegetable and the meat are fork-tender.
- Season with the salt and pepper and remove the bay leaf and thyme sprigs.
- Ladle the stew into deep bowls; this layered Bavarian one-pot, taught nationwide as a classic, is a full meal on its own.
Serve it with
A German dinner is a plate rather than a single dish. These are the courses that normally sit beside Pichelsteiner Eintopf (Bavarian Beef and Pork Stew), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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What it is eaten with
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The sharp little thing
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Pichelsteiner Eintopf (Bavarian Beef and Pork Stew) carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Hearty
- Protein
- High
- Protein quality
- Complete
- Food groups it covers
- Meat or fish and Vegetables
- How this was set
- Hand audited
When to cook it
Pichelsteiner Eintopf (Bavarian Beef and Pork Stew) takes about 75 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at dinner and lunch. It is at its best in the fall and winter, which is when what goes into it is worth buying.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on beef, pork, bacon, potato, and cabbage.
From the same kitchens
More cooking from Germany and southern Germany.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.