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Waldviertel Beef Stew with Chestnuts | Tenderly Braised
(0)
120 min
Under an hour
Gurkerl Küche
Ein herzhafter österreichischer Schmortopf für den Herbst: Saftiges Rindfleisch wird mit aromatischen Maroni, frischem Wurzelgemüse und feinem Kümmel langsam im Backrohr butterweich geschmort. Ein wärmender Klassiker aus einem Topf für die gemütliche Jahreszeit.
Preparation method
Preparation & searing
Pat the beef dry and cut into approx. 3–4 cm cubes. Finely dice the onions and mince the garlic. Peel the carrots and potatoes and cut into bite-sized pieces. Halve the pre-cooked chestnuts or leave them whole. Preheat the oven to 160 °C top/bottom heat.
Heat the clarified butter in a heavy, ovenproof braising pot. Sear the beef cubes in batches over high heat until they have a nice browned crust on all sides. Then set the meat aside on a plate.
Base & braising in the oven
In the same pot, sauté the diced onions over medium heat until golden brown. Add the garlic and tomato paste and roast briefly until a delicate roasted aroma develops. Stir in the caraway seeds and thyme.
Chef's tip
Chestnuts lend the stew a subtle natural sweetness and, together with the starchy potatoes, provide a wonderfully creamy thickening for the sauce.
The beef stew tastes even more intense when reheated the next day, as the flavours of beef, thyme, and caraway infuse completely.