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Carinthian Buckwheat and Beef Stew with Root Vegetables
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110 min
Masterpiece
Gurkerl Küche
Ein herzhafter, traditioneller Schmortopf aus dem Kärntner Jauntal: Saftiges Rindfleisch langsam geschmort mit nussigem Buchweizen (Hadn), feinem Wurzelgemüse und aromatischen Kräutern im schweren Gusseisentopf.
Ingredients
Preparation method
Preparation
Pat the stewing beef dry and cut into approx. 3–4 cm cubes. Finely chop the onions and garlic cloves. Peel the carrots, celeriac, and potatoes and cut into bite-sized pieces or slices. Thoroughly rinse the buckwheat in a fine sieve under lukewarm water and allow to drain.
Braising in the Pot
Heat the clarified butter thoroughly in a heavy casserole pot (or Dutch oven). Sear the beef cubes in batches on all sides until they develop a nice brown roasted crust. Remove from the pot and briefly set aside.
Sauté the chopped onions in the remaining drippings until golden brown. Briefly roast the garlic and caraway seeds until fragrant. Return the seared beef along with any released meat juices to the pot.
Chef's tip
Buckwheat – traditionally called Hadn in Carinthia – gives this stew a wonderfully nutty note and thickens the sauce naturally without any additional flour.
The stew tastes even more aromatic on the second day, as the flavors of the spices and the nutty buckwheat infuse wonderfully.
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