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Mühlviertel Cider Beef Stew | Heartily Braised
(0)
115 min
Under an hour
Gurkerl Küche
Ein echter oberösterreichischer Herbstklassiker: Saftiges Rindfleisch, langsam mit aromatischem Apfelmost, Wurzelgemüse und Erdäpfeln in einem Topf geschmort. Deftig, wärmend und herrlich vollmundig.
Ingredients
Preparation method
Preparation
Peel and finely chop the onions and garlic. Peel the carrots and potatoes and cut them into bite-sized, roughly 2 cm pieces. Pat the beef dry and cut into even cubes if necessary.
Wash the parsley, shake dry, and finely chop.
Searing & Braising
Heat the clarified butter in a large, heavy roasting dish or Dutch oven. Sear the beef in batches over high heat on all sides until nicely browned. Then remove and set aside.
Chef's tip
For particularly even braising, you can simply transfer the pot into the oven preheated to 160 °C during the braising time.
Like any traditional braised dish, this cider beef stew tastes almost even better the next day, once the delicate tart-fruity cider notes have fully infused into the tender beef.
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