Burgenland Bean Sterz with Braised Beef

Pat the stewing beef dry with paper towels and cut into bite-sized cubes of approx. 3 cm. Peel and finely chop the yellow onions and fresh garlic. Drain the white beans in a sieve, rinse briefly with cold water, and drain well. If needed, preheat the oven to 80 °C top/bottom heat to keep warm.

In a heavy Dutch oven or roasting pan, heat half of the clarified butter (approx. 25 g) thoroughly. Sear the beef cubes in batches on all sides over high heat until nicely browned. Remove from the pot and set aside briefly.

In the remaining pan drippings, sauté the chopped onions until translucent and golden yellow. Briefly roast the garlic, caraway seeds, and dried bay leaves along with them. Return the beef and any meat juices to the pot.