Traditional Viennese Beef and Cabbage Stew | Hearty & Warming

Pat the beef dry and cut into approx. 3 cm bite-sized cubes. Peel and finely chop the onions, peel and finely dice the garlic. Trim the pointed cabbage, cut out the core, and cut the cabbage into coarse squares. Peel the potatoes and carrots and cut into bite-sized pieces.

Heat the clarified butter in a large, heavy casserole dish or Dutch oven. Sear the beef in batches until a nice brown crust forms all around, then remove. In the same pot, sauté the onions over medium heat until golden brown. Briefly sauté the garlic, tomato paste, and caraway seeds. Remove the pot from the heat briefly, stir in the paprika powder, and deglaze immediately with the apple cider vinegar.

Return the meat along with any released juices to the pot. Pour in the beef stock, add bay leaves, marjoram, and a pinch of salt and pepper. Cover and let the stew gently braise for about 60 minutes, either on the lowest setting on the stovetop or in the oven preheated to 160 °C top/bottom heat.