Waldviertel Beef and Schupfnudel Stew | Hearty & Warming

Pat the goulash beef dry with paper towels and cut into approx. 3–4 cm cubes. Peel the carrots and celeriac and cut into bite-sized slices or cubes. Peel and finely chop the yellow onions, and peel and thinly slice the garlic.

Heat the clarified butter in a heavy stew pot or Dutch oven over medium-high heat. Brown the beef cubes vigorously on all sides in batches until they develop a nice crust. Then remove the meat and set aside on a plate.

Reduce the heat, add the chopped onions to the remaining cooking fat, and sauté while stirring for about 8–10 minutes until golden brown. Add the garlic along with the diced carrots and celeriac and roast briefly. Stir in the tomato paste, caraway seeds, and marjoram, and cook for 1 minute.