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Styrian Sterz Beef Stew | Heartily Braised
(0)
110 min
Masterpiece
Gurkerl Küche
Zart geschmortes steirisches Rindfleisch in einer herzhaften Sauce mit Wurzelgemüse, traditionell im Eintopf mit feinen Maisgrieß-Sterznockerln gegart und mit etwas echtem Kürbiskernöl vollendet. Ein wärmender alpenländischer Klassiker aus einem Topf!
Preparation method
Preparation & Searing
Cut the beef into bite-sized cubes, pat dry, and season with a little fine salt and freshly ground pepper. Clean the carrots and cut into slices. Peel and finely chop the onions and garlic.
Heat the clarified butter in a heavy braising pot. Sear the beef cubes vigorously in batches on all sides until they develop a nice browned crust, then remove them. In the same pot, sauté the onions and carrots, stir in the garlic and tomato paste, and roast briefly.
Braising in the Stew
Return the seared meat to the pot, season with caraway seeds and marjoram, and pour in the beef stock. Bring to a boil, cover with the lid, and gently simmer over low heat on the stove or braise in the oven at 160 °C top/bottom heat for about 75 to 85 minutes, until the beef is tender.
Chef's tip
For even more flavor, the braising pot can simmer effortlessly in the oven at 160 °C with the lid on after searing – this keeps the meat juicy and allows the sauce to reduce into a wonderfully aromatic consistency.
Only drizzle the pumpkin seed oil over the dish at the very end before serving in order to preserve its precious nutty roasted aromas and nutrients.
Ingredients
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