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Styrian Beef and Pumpkin Stew on Buttery Sterz | Hearty & Warming
(0)
115 min
Masterpiece
Gurkerl Küche
Ein herrlich deftiger Klassiker der steirischen Wirtshausküche: Zart geschmortes Rindfleisch mit sonnengelbem Kürbis und Wurzelgemüse, serviert auf traditionellem, buttrigem Sterz aus feinem Maisgrieß. Ein echter Seelenwärmer für den Herbst!
Ingredients
Preparation method
Preparation
Pat the beef dry and cut into approx. 3 cm cubes. Wash the Hokkaido pumpkin, remove the seeds, and cut into bite-sized pieces with the skin on. Peel the carrots and cut into slices. Finely chop the onions and garlic.
Braising in the Dutch oven
Heat 20 g of clarified butter in a heavy Dutch oven. Sear the beef cubes vigorously in batches on all sides, then remove. Sauté the onions and garlic in the drippings until translucent.
Return the meat to the pot. Season with caraway seeds, marjoram, bay leaves, 1 tsp salt, and pepper. Pour in 600 ml beef stock, bring to a boil, cover, and let simmer gently for approx. 60 minutes over low heat on the stovetop or in the oven at 160 °C top/bottom heat.
Chef's tip
Traditionally, a drizzle of Styrian pumpkin seed oil over the finished dish pairs wonderfully.
The stew tastes even better reheated the next day, as the flavors meld together perfectly overnight.
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