Alpine Beef and Lentil Stew | Heartily Braised

Pat the beef dry and cut into approx. 3–4 cm cubes. Peel the potatoes, carrots, and celeriac and cut into bite-sized pieces. Thoroughly wash the leek and cut into rings. Finely chop the onions and garlic cloves. Rinse the lentils in a fine sieve under cold water and drain.

Heat the clarified butter in a large, heavy stewing pot or Dutch oven. Sear the beef in batches over high heat until browned all over. Remove the meat and set aside briefly.

In the same pot, sauté the onions until translucent and lightly golden brown. Stir in the garlic, tomato paste, and caraway seeds and sauté for about 1 minute until fragrant roasted aromas develop. Then deglaze with the apple cider vinegar, scraping up the browned bits from the bottom of the pot.