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Waldviertel Plum and Beef Stew | Tenderly braised in root vegetable stock
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140 min
Masterpiece
Gurkerl Küche
Ein herbstlicher Schmortopf-Klassiker aus der österreichischen Traditionsküche: Zartes Rindfleisch, geschmort mit saftigen heimischen Zwetschken, kräftigem Rotwein und aromatischem Wurzelgemüse aus dem Backrohr.
Preparation method
Preparation
Preheat the oven to 160 °C top/bottom heat. Pat the stewing beef dry and cut into approx. 3–4 cm cubes. Peel and finely chop the onions and garlic cloves. Peel the carrots and celeriac and cut into bite-sized pieces. Wash, halve, and pit the fresh plums.
Searing & braising
Heat the clarified butter in an ovenproof roasting pan or Dutch oven. Sear the beef vigorously in batches on all sides, season with fine salt and ground black pepper, and set aside briefly on a plate.
Sauté the onions, carrots, and celeriac in the drippings for approx. 5 minutes until the vegetables take on a little colour. Stir in the chopped garlic and tomato paste and roast briefly. Deglaze with dry red wine, scraping up the browned bits from the bottom of the pot. Simmer the wine until reduced by about half.
Chef's tip
Side dish tip: The Waldviertel plum and beef stew pairs wonderfully with classic potato dumplings or homemade butter nockerl, which perfectly absorb the fruity-savoury sauce.
Storage & reheating: Like most traditional braised dishes, this stew tastes even more aromatic on the second day. Covered in the refrigerator, it will easily keep for 2–3 days and can be gently reheated on the stove over low heat.
Ingredients
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