Styrian Wurzelfleisch Stew | Tender & Flavorful

Pat the stewing meat dry and cut into bite-sized cubes. Peel and finely chop the onion. Peel the carrots, celeriac, and waxy potatoes and cut into bite-sized pieces. Wash the leek thoroughly and slice into rings.

Heat a little vegetable oil in a large Dutch oven and sauté the onion until translucent. Add the meat and sear briefly on all sides. Season with salt and ground black pepper.

Pour in the rich beef broth, add the dried bay leaves, and bring to a boil. Reduce the heat and simmer the stew, covered, over low heat for about 60 minutes until the meat is wonderfully tender.