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Traditional Viennese Beef Meatball Stew | Hearty & Warming
(0)
50 min
Under an hour
Gurkerl Küche
Deftiger Altwiener Eintopf mit saftigen Rindsbällchen, feinem Wurzelgemüse und Erdäpfeln in kräftigem Rinderfond – perfekt für herbstliche Tage.
Preparation method
Preparation
Thoroughly wash and peel the vegetables. Cut the potatoes into bite-sized cubes. Dice the carrots and celeriac as well, and slice the leek into thin rings. Finely chop the onion and garlic.
Place the minced beef in a bowl and mix well with half of the chopped garlic, half of the marjoram, and a little salt and pepper. With lightly moistened hands, shape the mixture into bite-sized, small meatballs (walnut-sized).
Cooking & braising
Heat about 15 g of clarified butter in a large, heavy stewing pot or Dutch oven. Brown the beef meatballs on all sides for about 3 to 4 minutes until golden brown. Then carefully lift them out of the pot and set aside on a plate.
Chef's tip
Braising in the oven: If you want to cook the stew particularly evenly, place the covered pot in the preheated oven at 160 °C top/bottom heat. This makes the vegetables melt-in-the-mouth tender and keeps the beef meatballs wonderfully succulent.
Reheating tip: Like many traditional Viennese stews, this beef meatball stew tastes even more aromatic the next day, as the subtle herb and beef flavours fully infuse.
Ingredients
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