Styrian Beef Stew | Hearty & Savory

Pat the beef dry and cut into approx. 3 cm cubes. Finely dice the onions, peel and finely chop the garlic. Peel the carrots, parsley roots, celeriac, and potatoes, and cut into bite-sized pieces.

Heat the clarified butter in a heavy Dutch oven. Sear the beef cubes in batches on all sides until nicely browned. Then set the meat aside briefly on a plate.

In the same pot, sauté the diced onions over medium heat until translucent to golden yellow. Add the chopped garlic, caraway seeds, and marjoram, and sweat briefly until fragrant.