Pichelsteiner stew

Name: Pichelsteiner stew
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 500 g Beef (e.g. from the bow); 2 medium-sized onions; 2 TABLESPOONS Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 3 Leek (leek; approx. 250 g each); 500 g Carrots; 500 g Potatoes; 2-3 Meat stock cube; 3-4 Stem(s) Parsley

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

500 g Beef (e.g. from the bow)
2 medium-sized onions
2 TABLESPOONS Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
3 Leek (leek; approx. 250 g each)
500 g Carrots
500 g Potatoes
2-3 Meat stock cube
3-4 Stem(s) Parsley

Directions

1
Wash the meat, dab dry and cut into medium-sized cubes. Peel and finely dice onions. Heat the fat in a pot and fry the onions in it. Add the meat cubes and fry them. Season with salt, pepper and paprika. Meanwhile clean, wash and cut leek into rings. Clean, peel and slice the carrots.
2
Peel, wash and cut potatoes into medium sized pieces. Layer layers of carrots, leek and finally potatoes in the pot. Fill up with 2.5 litres of water and add the stock cubes. Simmer covered for about 1 hour without stirring. Wash the parsley, dab dry, pluck and chop finely except for something to garnish. Sprinkle Pichelsteiner stew with the chopped parsley and garnish with the remaining parsley