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Styrian Beef & Cabbage Stew | Hearty & Warming
(0)
120 min
Under an hour
Gurkerl Küche
Klassischer österreichischer Schmortopf mit zartem Rindfleisch, frischem Weißkraut, Erdäpfeln und feiner Kümmelnote. Ein deftiges One-Pot-Wohlfühlgericht für kühle Herbsttage.
Ingredients
Preparation method
Preparation & Browning
Pat the stewing beef dry and cut into bite-sized, approx. 3 cm cubes. Peel and finely chop the onions, peel and thinly slice the garlic. Core the white cabbage and cut into bite-sized pieces or strips. Peel the potatoes and cut into approx. 2–3 cm cubes.
Heat the clarified butter in a large, heavy casserole dish or Dutch oven. Sear the beef cubes in batches over high heat until well browned all over. Transfer the beef to a plate and set aside.
Braising in the Oven or on the Stove
Reduce the heat, add the onions to the same pot and sauté until golden yellow. Briefly sauté the garlic, tomato paste, caraway seeds, and marjoram. Stir in the paprika powder and immediately deglaze with the apple cider vinegar so the paprika does not turn bitter.
Chef's tip
Traditional tip: Like any good braised dish, this beef and cabbage stew tastes even more flavorful reheated the next day, as the cabbage and spices fully infuse.
Serving suggestion: If you like, refine the finished stew when serving with a dollop of fresh sour cream or a little freshly grated horseradish.
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