A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Wachau Beef Stew | Tenderly Braised in White Wine
(0)
115 min
Masterpiece
Gurkerl Küche
Ein wärmender österreichischer Klassiker aus der Wachau: Saftiges Rindfleisch sanft geschmort in trockenem Weißwein und kräftigem Rinderfond, verfeinert mit Erdäpfeln, Karotten, Sellerie und einem Hauch Kremser Senf.
Preparation method
Preparation
Pat the stewing beef dry and cut into approx. 3–4 cm pieces. Season with salt and freshly ground pepper.
Peel and quarter the potatoes. Peel the carrots and celeriac and cut into bite-sized pieces. Finely chop the onions and garlic cloves.
Searing & braising
Heat the clarified butter in a heavy casserole dish or Dutch oven. Sear the beef in batches over high heat on all sides until well browned. Then remove and set aside.
Chef's tip
For the typical Wachau aroma, a dry Grüner Veltliner or Riesling from the region is recommended, which also pairs wonderfully with the dish.
The stew tastes even more aromatic when reheated the next day, as the meat and root vegetables absorb the delicate white wine note completely overnight.
Ingredients
Discover also
We Also Recommend
Show all
150 min
Masterpiece
French Burgundy Mushroom Soup | With Red Wine & King Oyster Mushrooms
Gurkerl Küche
Tyrolean Beef and Cabbage Stew | Hearty Alpine Stew with Savoy Cabbage
Gurkerl Küche
Waldviertel Plum and Beef Stew | Tenderly braised in root vegetable stock
Gurkerl Küche
