A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Burgenland Beetroot and Beef Stew | Warming & Hearty
(0)
130 min
Masterpiece
Gurkerl Küche
Ein herbstlicher Schmortopf nach burgenländischer Tradition: Zart geschmortes Rindfleisch verbindet sich im Saft mit erdigen Roten Rüben, Erdäpfeln und feinem Wurzelgemüse. Serviert mit einer feinen Obers-Kren-Note.
Ingredients
Preparation method
Preparation
Pat the beef dry and cut into approx. 3 cm cubes. Finely chop the onions and garlic cloves. Peel the beetroots, potatoes, and carrots, and cut into bite-sized pieces. Finely chop the parsley.
If desired, preheat the oven to 160 °C top/bottom heat if the stew is to be braised in the oven after searing.
Searing & Braising
Heat the clarified butter in a heavy braising pot. Sear the beef cubes vigorously on all sides in batches, then remove and set aside.
Chef's tip
Tip for extra flavor: The stew tastes even more aromatic reheated on the second day, as the spices and the sweetness of the beetroots infuse completely.
Preparation in the oven: Instead of cooking on the stovetop, the braising pot can be cooked wonderfully evenly with the lid closed in the oven at 160 °C top/bottom heat.
We Also Recommend
Show all
45 min
Under an hour
French Burgundy Mushroom Soup | With Red Wine & King Oyster Mushrooms
Gurkerl Küche
Tyrolean Beef and Cabbage Stew | Hearty Alpine Stew with Savoy Cabbage
Gurkerl Küche
Waldviertel Plum and Beef Stew | Tenderly braised in root vegetable stock
Gurkerl Küche
