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Salzburg Beer Beef Stew in a Dutch Oven | Tender & Juicy
(0)
165 min
Masterpiece
Gurkerl Küche
Klassisches österreichisches Bierfleisch aus dem Schmortopf: Zart geschmortes Rindfleisch in einer tiefen, aromatischen Dunkelbiersauce mit Röstzwiebeln, Karotten und Kümmel.
Preparation method
Preparation
Preheat the oven to 160 °C top/bottom heat. Pat the goulash meat dry and cut it into bite-sized pieces. Finely chop the onions and fresh garlic. Peel the carrots and cut them into thick slices.
Searing & Braising
In a heavy, ovenproof Dutch oven, heat the clarified butter well. Sear the beef in batches on all sides until deeply browned, then remove and set aside.
In the same pot, slowly sauté the onions over medium heat until golden brown. Stir in the garlic, carrots, and tomato paste, and roast for 2 minutes. Season with fine salt, ground black pepper, caraway seeds, and marjoram.
Chef's tip
A hearty, malty dark beer from a regional brewery gives the sauce a wonderful caramel depth without making it bitter.
The beer beef stew tastes almost even better reheated the next day, as the flavours develop perfectly overnight.
Ingredients
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