Aussee Porcini Beef Stew | Hearty & Aromatic

Soak the dried porcini mushrooms in approx. 200 ml of lukewarm water for about 20 minutes. Pat the beef dry and cut into approx. 3 cm bite-sized cubes. Peel and finely chop the onions, peel and finely dice the garlic. Peel the potatoes, carrots, and celeriac and cut into bite-sized pieces.

Preheat the oven to 160 °C top/bottom heat. In a large, ovenproof casserole dish (or roasting pan), heat the clarified butter. Sear the beef in batches over high heat until nicely browned on all sides, then remove and set aside. In the remaining fat, slowly sweat the onions until golden yellow. Add garlic, tomato paste, and caraway seeds and sauté for about 1 minute.

Return the meat along with any accumulated juices to the pot. Add the soaked porcini mushrooms along with the mushroom water strained through a fine sieve and the beef stock. Stir in thyme, bay leaves, and a pinch of salt and pepper. Cover the pot with the lid and let braise gently in the preheated oven for approx. 60 minutes.