Ingredients with Measurements:
- 1 lb beef stew meat, cut into bite-sized pieces
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 cup sauerkraut, drained
- 1 cup beef broth
- 1 tbsp tomato paste
- 1 tsp caraway seeds
- 1 tsp dried thyme
- Salt and pepper, to taste
- 2 tbsp vegetable oil
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat.
3. Add the beef stew meat and cook until browned on all sides, about 5-7 minutes.
4. Remove the beef from the pot and set aside.
5. Add the chopped onion to the pot and cook until softened, about 3-5 minutes.
6. Add the minced garlic, caraway seeds, and dried thyme to the pot and cook for another minute.
7. Add the chopped carrots, parsnips, and potatoes to the pot and stir to combine.
8. Add the sauerkraut, beef broth, and tomato paste to the pot and stir to combine.
9. Add the browned beef back to the pot and stir to combine.
10. Season with salt and pepper, to taste.
11. Cover the pot with a lid and transfer to the preheated oven.
12. Bake for 1-1.5 hours, or until the beef and vegetables are tender.
13. Remove from the oven and let cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1-1.5 hours
Temperature:
- Oven temperature: 350°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 320
- Fat: 12g
- Carbohydrates: 26g
- Protein: 25g
Substitutions for ingredients:
- Beef stew meat can be substituted with pork or chicken.
- Caraway seeds can be substituted with fennel seeds.
- Sauerkraut can be substituted with shredded cabbage.
Variations:
- Add chopped mushrooms to the pot for extra flavor.
- Use sweet potatoes instead of regular potatoes for a sweeter taste.
- Add a splash of red wine to the pot for a richer flavor.
Tips and tricks:
- Brown the beef in batches to ensure even browning.
- Use a sharp knife to cut the vegetables into bite-sized pieces.
- Serve with crusty bread for dipping into the broth.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in individual bowls with a sprig of fresh thyme on top.
Garnishes:
- Fresh thyme or parsley
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Crusty bread
- Roasted Brussels sprouts
- Green beans
Troubleshooting advice:
- If the broth is too thin, remove the lid and let the pot simmer on the stovetop until the broth has thickened.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Pichelsteiner is a traditional German stew that originated in Bavaria.
Flavor profiles:
- Savory, slightly tangy, and hearty.
Serving suggestions:
- Serve hot with crusty bread for dipping into the broth.
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Region: German