Pickelsteinerfest Stew

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• Servings: 6
• 4 tablespoons oil, divided
• 1/2 lb boneless beef cube, in 1 inch cubes
• 1/2 lb boneless veal, in 1 inch cubes
• 1 lb boneless lamb, in 1 inch cubes
• 2 cups cold water
• 1 beef bouillon cube
• 2 cups carrots, peeled,in 1 inch pieces
• 1 1/2 cups green cabbage, cut into bite-sized pieces
• 1 cup fresh green beans, cut into bite-sized pieces
• 1 cup celery root or 1 cup celery, diced
• 1 cup parsnip, scraped and cut into 1 inch pieces
• 1 cup leek, cut into 1 inch pieces
• 1/2 cup frozen green pea, thawed
• 1/2 cup chopped onion
• salt and pepper
• 1 lb potato, peeled,cubed

Recipe

• 1 heat no more than 2 tbsp of the oil in a large, deep skillet on high heat.
• 2 brown each type of meat in small batches, browning them on all sides but be careful not to burn them.
• 3 add additional oil as needed with each batch- you may not need it all.
• 4 transfer browned meat chunks to a bowl using a slotted spoon and set aside.
• 5 remove any remaining meat residue from the skillet (including the oil), then pour in 2 cups of water and bring to a boil.
• 6 let water boil a few seconds, then stir in the boullion cube until dissolved and set aside.
• 7 place all the veggies except the potatoes into a huge mixing bowl.
• 8 sprinkle with about 1/2 tsp of salt and some black pepper, to taste, mixing well.
• 9 in a huge stockpot, add 1/3 of the meat chunks, then 1/3 of the mixed veggies, repeating these layers until all the meat& mixed veggies are in the pot.
• 10 next, place all of the potatoes on top and season to taste with some more salt and pepper.
• 11 pour in the reserve liquid from the skillet.
• 12 bring to a boil over high heat.
• 13 once boiling, reduce heat to the lowest setting, cover and simmer undisturbed (no stirring) for 1 1/2 hours or until meat is cooked and tender and veggies are done to your liking.