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Traditional Viennese Beef and Green Bean Stew | Hearty & Seasonal
(0)
110 min
Under an hour
Gurkerl Küche
Traditioneller österreichischer Eintopfklassiker für den Spätsommer: Zartes Rindfleisch langsam geschmort mit frischen grünen Fisolen, Erdäpfeln und feinem Sauerrahm.
Preparation method
Preparation & Searing
Pat the beef dry and cut into approx. 3 cm cubes. Finely chop the onions, peel and press the garlic.
Heat the clarified butter in a large Dutch oven or casserole dish. Sear the beef cubes vigorously in batches on all sides, then remove and set aside.
Base & Braising
Sauté the chopped onions in the same pot over medium heat until golden brown. Briefly sauté the garlic, tomato paste, and caraway seeds. Remove the pot briefly from the heat, stir in the sweet paprika powder, and immediately deglaze with a splash of beef stock.
Chef's tip
This pairs wonderfully with fresh, crusty farmhouse bread or a fresh bread roll.
The stew tastes even more flavorful when reheated on the second day, as the flavors of the green beans, beef, and spices infuse perfectly.
Ingredients
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