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Mostviertel Beef Stew | Tenderly braised with cider
(0)
115 min
Under an hour
Gurkerl Küche
Ein herzhafter Klassiker aus dem niederösterreichischen Mostviertel: Saftiges Rindfleisch sanft im Backrohr mit fruchtigem Most, Äpfeln, Erdäpfeln und aromatischem Wurzelgemüse geschmort. Wärmendes Seelenfutter für goldene Herbsttage.
Preparation method
Preparation
Preheat the oven to 160 °C top/bottom heat. Pat the beef dry and cut into bite-sized cubes of about 3 cm. Peel the potatoes, carrots, and celeriac and cut into pieces. Finely chop the onions and garlic. Peel, core, and cut the apple into wedges.
Searing & braising in the oven
Heat the clarified butter in an ovenproof braising pot. Sear the beef cubes in batches on all sides over high heat, remove, and set aside.
In the pan drippings, sauté the chopped onions until golden. Add the garlic, caraway seeds, and marjoram and roast briefly. Deglaze with the apple cider and scrape up the browned bits from the bottom of the pot.
Chef's tip
The stew tastes almost better reheated the next day, as the flavors of cider, apples, and meat infuse wonderfully overnight.
Fresh, crusty farmhouse bread or a crisp bread roll makes an excellent accompaniment.
Ingredients
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