Waldviertel Beef Stew with Chestnuts | Tenderly Braised

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.

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.