Old Viennese Beef Stew with Fluffy Semolina Dumplings

Cut the beef into bite-sized cubes, approx. 3–4 cm in size. Peel and finely chop the onion. Peel the carrots and celeriac and cut them into rustic slices or bite-sized cubes. Thoroughly wash the leek, halve it lengthwise, and cut into rings.

Heat a little butter or vegetable oil in a large, heavy stew pot. Sear the beef cubes vigorously in batches until nicely browned all over, then remove. Sweat the chopped onion in the drippings until translucent, return the meat to the pot, and season with a little fine salt and freshly ground black pepper.

Pour in the beef stock and add the dried bay leaves. Bring to a brisk boil once, then reduce the heat and cover the pot with a lid. Let the meat braise gently until tender over the lowest flame or in a preheated oven at 160 °C top/bottom heat for about 90 minutes.