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Styrian Beef & Scarlet Runner Bean Stew | Tenderly Braised
(0)
105 min
Masterpiece
Gurkerl Küche
Ein herzhafter Klassiker aus der Steiermark: Saftiges Rindsgulaschfleisch wird mit aromatischem Wurzelgemüse, Erdäpfeln und steirischen Käferbohnen in kräftigem Rinderfond sämig geschmort. Verfeinert mit edelsüßem Paprika, Kümmel und einem Schuss steirischem Kürbiskernöl vor dem Servieren. Ein echter Eintopf-Genuss aus einem Topf!
Ingredients
Preparation method
Preparation
Pat the beef dry and cut into approx. 3 cm cubes. Peel and finely chop the onions and garlic. Peel the potatoes and carrots and cut them into bite-sized pieces or slices. Drain the scarlet runner beans and rinse with cold water.
Searing & Braising
Heat the clarified butter in a heavy roasting tin or Dutch oven. Sear the beef thoroughly in batches until browned all over, then remove and set aside.
In the same pot, sauté the chopped onions over medium heat until golden brown. Stir in the garlic and tomato paste and fry briefly. Briefly remove the pot from the heat, stir in the sweet paprika powder, and immediately deglaze with a generous splash of beef stock.
Chef's tip
For even more flavor, the stew can be braised entirely in the oven at 160 °C after searing – this ensures the beef becomes especially tender and evenly cooked.
Like most traditional Austrian stews, this beef and runner bean stew tastes even more aromatic when reheated the next day.
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