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Old Viennese Beef Stew with Butter Dumplings | Tenderly Braised
(0)
125 min
Masterpiece
Gurkerl Küche
Ein herzhafter Klassiker aus der österreichischen Wirtshausküche: Zartes Rindfleisch wird mit Zwiebeln und Wurzelgemüse in kräftigem Rinderfond langsam geschmort. Kurz vor dem Servieren werden flaumige Butternockerln direkt im aromatischen Wurzelsud gegart – ein wärmender Genuss aus einem Topf für die kühle Jahreszeit.
Ingredients
Preparation method
Preparation & Searing
Pat the beef dry and cut into approx. 3–4 cm cubes. Peel and finely chop the onions and garlic cloves. Thoroughly clean, peel, and cut the carrots and celeriac into bite-sized pieces.
In a large, heavy stew pot, heat 2 tbsp clarified butter over high heat. Sear the beef cubes in batches on all sides until nicely browned. Remove the meat and set aside briefly.
Braising in Root Vegetable Broth
Reduce the heat slightly. Sauté the chopped onions in the remaining rendered fat until golden yellow. Stir in the garlic and tomato paste and roast briefly. Season with caraway seeds, marjoram, and a pinch of salt and ground pepper.
Chef's tip
The stew tastes even better reheated the next day, as the flavors of the spices and root vegetables infuse even more intensely.
If you want to prepare the stew entirely in the oven: at 160 °C top/bottom heat, the meat stays especially tender and will not burn to the bottom of the pot.
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