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Mostviertel Beef Stew | Tenderly braised in cider
(0)
120 min
Masterpiece
Gurkerl Küche
Ein echter Klassiker aus dem Mostviertel wärmt an kühlen Herbsttagen von innen. Saftiges Rindfleisch schmort langsam in fruchtigem Apfelmost und kräftigem Rinderfond, während Erdäpfel, Karotten und säuerliche Apfelspalten dem Eintopf eine herrlich vollmundige Note verleihen. Deftig, regional und unkompliziert aus einem einzigen Schmortopf.
Ingredients
Preparation method
Preparation
Pat the beef dry and cut into approx. 3 cm cubes. Peel and finely chop the onions and garlic. Clean, peel, and cut the carrots and celeriac into bite-sized pieces. Peel and quarter the potatoes. Wash, quarter, core, and slice the apples into wedges.
Searing & Braising
Heat the clarified butter in a heavy casserole or roasting pan. Sear the beef cubes in batches on all sides until well browned, then remove briefly. Reduce the heat slightly, add the onions and garlic to the remaining fat, and sauté while stirring until golden brown.
Return the meat to the pot. Season with caraway seeds, marjoram, salt, and pepper. Deglaze with the apple cider and gently loosen the browned bits from the bottom of the pot. Pour in the beef stock and add the bay leaves. Cover the pot and let everything braise gently over low heat on the stove or in a preheated oven at 160 °C top/bottom heat for about 60 minutes.
Chef's tip
For an exceptionally harmonious flavor, a tart, traditional cider from the Mostviertel is recommended. If you prefer a thicker sauce, simply mash some of the cooked potatoes against the edge of the pot with a fork.
The stew tastes even better reheated the next day, as the flavors of the cider and root vegetables infuse perfectly overnight.
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