Old Viennese Braised Beef Cheek Stew with Root Vegetables

Preheat the oven to 160 °C top/bottom heat. Pat the beef cheeks dry, remove any tough sinew, and cut into bite-sized pieces of about 3–4 cm. Season generously with fine salt and freshly ground black pepper.

Peel the potatoes, carrots, and celeriac and cut into approx. 2 cm cubes. Finely chop the onions and garlic cloves. Thoroughly wash the leek and cut into rings.

Heat the clarified butter in a heavy, ovenproof casserole dish or Dutch oven on the stove. Sear the meat in batches on all sides until it has a nice brown crust all over. Remove the meat and set aside on a plate.