Regional German food: Pichelsteiner Eintopf from Bayern (Bavaria) is a rustic, filling stew of meat and vegetables. In the first step, beef, pork, and mutton are seared, then vegetables are added, usually potatoes, carrots, parsley, cabbage, and leek. Subsequently, meat broth is poured over and everything is cooked together (some recipes also add onions and garlic).
In Schwaben (Swabia), it’s common to serve the bone marrow the broth was made with along with the finished stew. The creation of the dish has been traced to Auguste Winkler. Originally from Kirchberg im Wald, she worked as an innkeeper in Grattersdorf, where she is also buried. The name is likely to have derived from the nearby Büchelstein mountain, where the annual Büchelsteiner Fest has been celebrated since 1839. As early as 1879, the Open-air-cooking festival was considered a tradition, and because the letter ü is pronounced like i in the local dialect, the dish’s name developed. In Regen, a town in the Bavarian Forest, citizens have met annually since 1874 on Kirchweih Monday to eat Pichelsteiner together, a tradition that is still alive today. They also claim the name’s etymology. In their opinion it derives from the pot in which the stew is cooked, which was called a pichel in the past.