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Carinthian Hadntopf with Beef | Hearty Buckwheat Stew
(0)
105 min
Under an hour
Gurkerl Küche
Ein herzhafter Klassiker aus dem Kärntner Jauntal: Zartes Rindfleisch trifft auf nussigen Hadn (Buchweizen), frisches Wurzelgemüse und traditionelle Alpenkräuter. Langsam geschmort im Schmortopf entfaltet dieser wärmende Herbst-Eintopf sein volles Aroma – nahrhaft, natürlich glutenfrei und echt österreichisch.
Ingredients
Preparation method
Preparation
Pat the stewing beef dry and cut into approx. 3 cm cubes. Peel the carrots and celery and cut into bite-sized pieces. Wash the leek thoroughly and slice into rings. Finely chop the onions and garlic. Rinse the buckwheat in a fine sieve under cold water.
Searing & braising
Heat the clarified butter in a large casserole or Dutch oven. Sear the beef in batches over high heat until nicely browned all over. Remove from the pot and set aside briefly.
In the same pot, sauté the onions, garlic, carrots, and celery over medium heat for approx. 5 minutes. Return the meat along with any accumulated juices to the pot. Season with caraway seeds, marjoram, salt, and pepper, and add the bay leaves.
Chef's tip
Tip for extra roasted flavour: Before adding, briefly toast the buckwheat in a dry frying pan without fat for 2–3 minutes until it smells nutty.
The stew tastes even more intense when reheated the next day, as the flavours and the buckwheat infuse perfectly.
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