Styrian Beef and Chestnut Stew with Root Vegetables

Pat the stewing beef dry and cut into approx. 3–4 cm cubes. Peel and finely dice the yellow onions and fresh garlic. Peel the potatoes, carrots, and celeriac and cut into bite-sized, approx. 2 cm pieces.

Heat the clarified butter in a large, heavy stew pot or Dutch oven. Sear the beef cubes in batches vigorously on all sides until they develop a nice dark crust. Remove the browned meat and let it rest briefly on a plate.

Slowly brown the onions in the remaining cooking fat over medium heat until golden brown. Stir in the diced garlic and tomato paste and sauté for about 1–2 minutes until a wonderful roasted aroma develops. Deglaze with the dry red wine, scraping up the browned bits from the bottom of the pot with a wooden spoon, then let the wine reduce by about half.