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Viennese Parsnip & Beef Stew | Tender & Nutty-Aromatic
(0)
135 min
Masterpiece
Gurkerl Küche
Zart geschmortes österreichisches Rindfleisch trifft auf feine, nussig-süßliche Pastinaken und speckige Erdäpfel. Langsam im Backrohr geschmort entfaltet dieser deftige Wiener Schmortopf ein herrlich tiefes Aroma mit frischem Majoran, Kümmel und kräftigem Rinderfond – echte Wiener Herbst-Hausmannskost für kühle Tage.
Preparation method
Preparation
Preheat the oven to 160 °C top/bottom heat. Pat the stewing beef dry and cut into approx. 3–4 cm pieces if not already cut into bite-sized portions. Season with salt and freshly ground pepper.
Peel and finely chop the onions. Peel the garlic and crush or finely chop it. Thoroughly peel the parsnips and potatoes and cut into bite-sized cubes of approx. 2–3 cm. Wash the parsley, shake dry, and finely chop.
Searing & Braising
Heat the clarified butter in a heavy, ovenproof roasting pan or Dutch oven. Sear the beef in batches vigorously on all sides until well browned all over. Remove the meat and set aside briefly on a plate.
Chef's tip
Parsnips bring a natural sweetness and a subtle nutty flavor that pairs perfectly with the hearty beef. For an especially creamy sauce, lightly crush a few soft-cooked potato and parsnip pieces against the edge of the pot with a cooking spoon and stir them in.
The stew is great to prepare a day in advance – left to infuse overnight and gently reheated the next day in the oven or on the stove, it tastes even more intense!
Ingredients
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