Waldviertel Potato and Beef Goulash | Hearty Braised Stew

Pat the stewing beef dry with paper towels and cut into approx. 3–4 cm cubes. Peel the potatoes and cut into bite-sized, approx. 2.5 cm pieces. Peel and finely chop the yellow onions; peel and finely slice the garlic.

Melt the clarified butter in a heavy casserole or Dutch oven over medium to high heat. Sear the beef cubes vigorously in batches on all sides until well browned. Then transfer the meat onto a plate.

Reduce the heat to medium. Add the onions to the same pot and sauté, stirring regularly, for approx. 10 minutes until golden brown. Add the garlic, tomato paste, caraway seeds, and marjoram, and sauté for about 1 minute.