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Kremser Mustard Beef Stew | Tender & Savory Braise
(0)
120 min
Masterpiece
Gurkerl Küche
Köstlicher Klassiker aus Niederösterreich: Zartes Rindfleisch schmort langsam in kräftigem Wurzelsud, verfeinert mit der pikant-süßlichen Note von echtem Kremser Senf und feinem Majoran. Ein unkomplizierter One-Pot-Schmortopf voller Geschmack, der von innen wärmt.
Preparation method
Preparation
Pat the beef dry and cut into approx. 3 cm cubes. Finely chop the onions and garlic. Peel the potatoes, carrots, and celeriac and cut into bite-sized pieces.
Searing & Braising
Heat the clarified butter in a large, heavy stew pot or Dutch oven. Sear the beef in batches over high heat until well browned all over. Remove the meat and set aside briefly.
Reduce the heat to medium. Add the onions to the pot and slowly sweat until golden yellow, stirring occasionally. Add the chopped garlic and tomato paste and sauté for approx. 1 minute.
Chef's tip
Authentic Kremser mustard gives the sauce its unmistakable, traditional character thanks to the coarsely ground mustard seeds and a delicate wine vinegar sweetness.
A fresh Kaiser roll or a crispy Wachauer Laberl is perfect for dipping into the rich sauce.
Ingredients
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