Three Meat Stew with Vegetables - Pichelsteiner Eintopf

The combination of lamb, beef and pork gives this Pichelsteiner Eintopf a delicious flavor.

1 tablespoon butter
1 1/4 lbs pork, cubed
1 1/4 lbs beef, cubed
1 1/4 lbs lamb, cubed
2 onions, diced
Salt & pepper, to taste
crushed marjoram
3 medium potatoes, peeled, diced
4 celery stalks, sliced
1/2 lbs carrots, peeled, sliced
1 large leek, white part, sliced
2 cup beef stock
Fresh parsley, chopped

Heat the butter in a heavy bottomed pot (or ovenproof pyrex). Lightly sear and mix together the meat cubes and the onions, season with salt, an ample amount of pepper, and a very little bit of crushed marjoram. Remove two thirds of the meat and onions from the pot and set aside.

Mix the potatoes and vegetables together, spread a third of these over the bottom layer of meat cubes in the pot or casserole. Sprinkle with salt and a little pepper. Alternate 2 more layers of meat with 2 more layers of vegetables. Each layer should be separately seasoned with salt and pepper, the top layer must consist of vegetables and potatoes. Pour in the beef stock. Cover tightly and cook over medium-low heat for just about 2 hours.

Cooking in a 350 degrees oven is also possible. You should not stir the stew, but you can tilt the pot back and forth to circulate the liquid and prevent the bottom layer from burning. Serve sprinkled with chopped parsley. Serves 4.

Variations: Cabbage is frequently added to the roster of vegetables, and it tastes delicious.