In the cold season especially, a hearty and well-seasoned stew is a very popular dish which for many people brings back childhood memories with mum or even grandma. Chef Michael Heinze is one such person, and during our visit to “his” ship MS RheinPoesie in Düsseldorf he revealed one of his favourite stew recipes. Have fun cooking!
![[Translate to Englisch:]](https://www.k-d.com/fileadmin/_processed_/f/4/csm_18_Fotolia_200775660_L_8b021d2a8e.jpg)
Preparation
Cut the meat into cubes of about 2 cm in size. Roughly dice the onions. Heat the oil in a large pot and fry the meat over a high heat in 2 portions until light brown on all sides. Season with salt and pepper. Add the onions
and fry for 2-3 minutes. Add the apple juice and stock, cover and simmer everything over a medium heat for 45 minutes.
Meanwhile, peel the potatoes and pumpkin and cut them into rough pieces. Add to the meat together with the thyme and cook for another 15 - 20 minutes. Toast the pumpkin seeds in a frying pan without fat. Quarter the apples, remove the core and cut into small cubes. Mix with lemon juice and pumpkin seeds.
Season the stew to taste with salt and pepper and serve garnished with the apple and pumpkin seed mixture.
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