Subsequently meat broth is poured over the mixture and everything is cooked together (some recipes also add diced onions and garlic).

In Swabia, it is common to serve the marrow of the bones with which the broth was made together with the finished stew as a garnish.

As early as the 40th anniversary in 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, the citizens have met annually since 1874 on Kirchweih Monday to eat Pichelsteiner together, a tradition that is still alive today.

In their opinion, it derives from the pot in which the stew is cooked, which was called a pichel in the past, but this version is highly questioned by Bavarian researcher Max Peinkofer.