Pichelsteiner One-Pot (German Style Meat Stew)

• 2 tablespoons butter
• 2 tablespoons oil
• 1 1/2 lbs beef rump, cut into 1 inch cubes and patted dry (or 3/4 pound beef rump and 3/4 pound pork shoulder)
• 1 onion, chopped
• 1/3 cup parsley, chopped
• 1 tablespoon celery root, chopped
• 1 cup beef broth
• 1 tomatoes, peeled, seeded and chopped
• 1 teaspoon paprika
• 1/3 teaspoon salt
• 1/4 teaspoon pepper
• 4 potatoes, peeled and cubed
• 3 carrots, diced
• 1 cup green beans, trimmed and broken into 2-inch pieces
• 2 tablespoons chives, snipped (garnish)

1. In a large dutch oven over high heat melt butter with the oil and then add meat in batches and brown on all sides. Remove meat with a slotted spoon and set aside.
2. Reduce heat to medium and add next 3 ingredients (onion - celery) and cook stirring for 5 minutes.
3. Stir in beef broth and next 4 ingredients (tomato - pepper) and return meat to the pot.
4. Cover with layers of the vegetables (potatoes - green beans). Reduce heat to low, cover and cook for 1 hour or until meat is tender.
5. Garnish with chives.

butter, oil, beef rump, onion, parsley, celery root, beef broth, tomatoes, paprika, salt, pepper, potatoes, carrots, green beans, chives

Taken from www.food.com/recipe/pichelsteiner-one-pot-german-style-meat-stew-425747 (may not work)