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Tyrolean Beef and Cabbage Stew | Hearty Alpine Stew with Savoy Cabbage
(0)
110 min
Under an hour
Gurkerl Küche
Ein herzhafter österreichischer Schmortopf aus den Tiroler Bergen: Zartes Rindfleisch, frischer Wirsingkohl und erdige Erdäpfel köcheln langsam in kräftigem Rinderfond mit aromatischem Kümmel und Majoran. Wärmend, bodenständig und perfekt für kühle Herbsttage.
Preparation method
Preparation
Peel and finely chop the onions and garlic. Clean and slice the carrots. Peel the potatoes and cut into bite-sized cubes. Quarter the savoy cabbage, remove the core, and cut the leaves into wide strips.
Pat the beef dry and cut into approx. 3 cm pieces. Season with a pinch of salt and pepper.
Searing & Braising
Heat the clarified butter in a heavy Dutch oven. Sear the beef in batches over high heat until browned all over. Remove the meat and set aside.
Chef's tip
The stew is wonderful for making ahead and tastes even more flavorful when reheated the next day.
For an even creamier consistency, a few soft-cooked potato pieces can be lightly mashed against the side of the pot with a wooden spoon before serving.
150 min
Under an hour
