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Waldviertel Mountain Lentil and Beef Stew | Hearty & Warming
(0)
95 min
Under an hour
Gurkerl Küche
Ein wärmender Schatz aus der Waldviertler Landküche: Zart geschmortes Rindfleisch trifft auf nahrhafte Berglinsen, heimische Erdäpfel und aromatisches Wurzelgemüse. Vollendet mit Kümmel, Majoran und einem Schuss feinem Apfelessig ist dieser sämige Eintopf echte österreichische Hausmannskost für gemütliche Herbsttage.
Ingredients
Preparation method
Pat the stewing beef dry and cut it into cubes of about 2–3 cm. Peel and finely chop the onions and garlic. Peel the potatoes, carrots, and celeriac and dice them into bite-sized pieces. Thoroughly rinse the mountain lentils in a sieve under cold water.
Heat the clarified butter in a heavy Dutch oven or roasting pan. Sear the beef on all sides over high heat until it develops a deep brown crust. Remove the meat and set aside briefly.
In the same pot, fry the onions over medium heat until golden brown. Stir in the tomato paste and chopped garlic and sauté for about 1 minute until wonderfully fragrant. Deglaze with a splash of apple cider vinegar, scraping up any browned bits from the bottom of the pot.
Chef's tip
The stew can be easily prepared a day in advance: resting overnight allows the caraway seeds, marjoram, and earthy Waldviertel flavors to develop even greater depth.
If you prefer an extra velvety stew, mash a few of the tender cooked potato cubes against the side of the pot with a fork before serving.
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