Tyrolean Beef & Cabbage Stew | Hearty & Warming

Pat the beef dry and cut into approx. 3 cm cubes. Finely chop the onions and garlic cloves. Peel the carrots and cut into slices. Peel the potatoes and cut into bite-sized cubes. Wash the savoy cabbage, remove the core and cut the leaves into bite-sized strips.

Heat the clarified butter in a large, heavy casserole dish. Sear the beef cubes in batches over high heat until browned all over to build up nice roasted flavors. Remove the meat and set aside briefly.

Sauté the onions in the same pot over medium heat until golden brown. Briefly toss in the garlic, caraway seeds and marjoram until aromatic. Return the beef along with any released juices to the pot, add the bay leaves and pour in the beef stock. Season with salt and pepper. Cover the pot and simmer gently over low heat (or in the oven at 160 °C top/bottom heat) for about 45 minutes.