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Carinthian Ritschert with Beef | Traditional Stew
(0)
95 min
Under an hour
Gurkerl Küche
Ein echter Klassiker der traditionellen österreichischen Küche: Herzhaftes Rindfleisch, nahrhafte Rollgerste, zarte weiße Bohnen und frisches Wurzelgemüse verschmelzen in einem Topf zu einem wunderbar sämigen Wohlfühlgericht. Verfeinert mit typischen Alpenkräutern wie Kümmel und Majoran ist dieser Kärntner Ritschert die perfekte Wahl für ein wärmendes, ausgewogenes Familienessen.
Ingredients
Preparation method
Pat the stewing beef dry and cut into bite-sized cubes. Peel and finely chop the onion and garlic. Peel the carrots, parsley roots, and celeriac and cut them into approx. 1 cm cubes.
Heat the sunflower oil in a large Dutch oven. Sear the beef cubes in batches on all sides until nicely browned. Add the onion and garlic and sauté for 2–3 minutes until translucent.
Add the diced root vegetables (carrots, parsley roots, celeriac) and the rinsed pearl barley to the pot. Season with caraway seeds, marjoram, bay leaves, salt, and pepper. Stir everything briefly and pour in the beef stock.
Chef's tip
Reheated the next day, the Ritschert tastes almost even better as the flavors of pearl barley, beef, and caraway seeds infuse wonderfully. Serve with fresh farmhouse bread.
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