Bregenzerwald Beef Stew with Mountain Cheese Dumplings

Pat the beef dry and cut into approx. 3–4 cm pieces. Peel and finely chop the onions and garlic. Peel the carrots and celeriac and dice into bite-sized pieces. Wash the leek thoroughly and slice into rings. Finely grate the Vorarlberg mountain cheese and cut the fresh chives into fine rings.

Heat the clarified butter in a large, heavy casserole dish or Dutch oven. Sear the beef in batches over high heat on all sides until well browned. Then remove from the pot and briefly set aside.

Sauté the onions and chopped garlic in the remaining fat until translucent. Add the prepared root vegetables (carrots, celeriac, leek) and gently roast for 3–4 minutes. Season with caraway seeds, marjoram, bay leaves, fine salt, and black pepper.