Does not contain alcohol
250 g beef (shoulder tip)
250 g lamb (shoulder)
50 g smoked bacon
800 g predominantly waxy potatoes
2 large carrots
300 g celeriac
500 g white cabbage
2 tablespoons oil
salt, black pepper
1 teaspoon cumin
300 ml beef broth
1 bunch of parsley
Recommended cookware: STONELINE® Square Pan
1 hour preparation time, 1½ hours cooking time
Per serving approx. 400 kcal, 22 g protein, 23 g fat, 26 g carbohydrates
Cut the meat into cubes. Cut bacon into small pieces, peel the onions and chop finely. Peel the potatoes and cut into large cubes. Rinse the leeks, cut in half lengthwise, wash and cut in wide strips; peel carrots and cut into slices. Cut peeled celeriac into cubes and cabbage into strips. Fry the bacon and onions in oil for 2–3 minutes. Add meat cubes and cook until meat has cooked through. Alternate adding the prepared vegetables and the meat in layers of a casserole, finish with potato cubes. Season each layer with salt, pepper, marjoram and cumin. Heat the beef broth and pour over the assembled dish. Cook the stew for 1½ hours on low heat without stirring. Wash the parsley, pat dry and chop finely. Season the stew, sprinkle with parsley and serve in the pot.
Variation POTATO GOULASH
This largely meatless version is on the table in 45 minutes. Preparation time: 15 minutes! Chop an additional 50 g smoked bacon. Wash 1½ kg potatoes, peel and cut into 2 cm cubes. Peel 1 onion and 1 clove garlic and chop into small pieces. Heat 2 tablespoons oil in a pan and fry the bacon in it. Add onion and garlic and sauté until onion is translucent. Stir in diced potatoes, sauté and season with salt, pepper, 1 teaspoon paprika and a pinch of marjoram. Pour in 1 cup of water. Cook for 30 minutes, stirring occasionally. After 20 minutes, stir in 2 tablespoons tomato paste with a little water and mix into the potato goulash.
The legendary stew from the Bavarian Forest, for which one can also use pork or just lamb.
ISBN: 3833803029, Author: Brigitta Stuber, Photographer: Barbara Bonisolli