Traditional Viennese Beef Reisfleisch | Tenderly braised

Peel and finely chop the onions and garlic cloves. Wash the parsley, shake dry, and chop finely. Grate the mountain cheese. Have the beef stock ready hot.

Cut the stewing beef into uniform, bite-sized cubes. Season with salt and freshly ground black pepper.

Heat the clarified butter in a heavy Dutch oven. Sear the beef cubes in batches over high heat until nicely browned all over. Remove the meat and set aside briefly.