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Old Viennese Onion Beef Stew | Tender & Hearty
(0)
115 min
Masterpiece
Gurkerl Küche
Zartes Rindfleisch, langsam geschmort mit reichlich karamellisierten Zwiebeln, Erdäpfeln und feinen Gewürzen – ein echter Altwiener Klassiker als wärmender Eintopf aus dem Backrohr.
Preparation method
Preparation
Preheat the oven to 160 °C top/bottom heat. Pat the stewing beef dry and season with a little salt and pepper. Peel the onions and cut into thin strips. Finely chop the garlic. Peel the potatoes and cut into bite-sized cubes.
Searing & Braising
Heat the clarified butter in an ovenproof braising pot. Sear the meat in batches on all sides over high heat, remove and set aside briefly.
In the same pan drippings, slowly sauté the onion strips over medium heat for 10–12 minutes until golden brown and wonderfully caramelized and sweet. Briefly sauté the garlic, caraway seeds, and marjoram, stir in the paprika powder and mustard, and immediately deglaze with the apple cider vinegar.
Chef's tip
For an even more intense onion flavour, the stew can be prepared the day before – reheated, this traditional dish tastes almost even better!
If you like it especially crispy, garnish the stew with a few crispy fried onions when serving.
Ingredients
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