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Old Viennese Braised Beef Stew with Root Vegetables
(0)
180 min
Masterpiece
Gurkerl Küche
Traditioneller Altwiener Schmortopf aus saftigem Rinder-Beinfleisch, langsam und schonend geschmort mit zartem Wurzelgemüse, Rotwein und fein abgestimmten Kräutern. Ein echter Klassiker der Wiener Küche, herrlich herzhaft und tief aromatisch aus einem einzigen Topf.
Ingredients
Preparation method
Preparation & searing
Pat the beef dry, cut into bite-sized, hearty pieces, and season all over with 1 tsp fine salt and 1 pinch ground black pepper. Preheat the oven to 160 °C top/bottom heat.
Peel the carrots, celeriac, and mostly waxy potatoes and cut into uniform, bite-sized cubes. Finely chop the yellow onions and garlic cloves.
Heat 2 tbsp clarified butter (ghee) in a large, ovenproof braising pot or Dutch oven. Sear the prepared beef in batches over high heat vigorously on all sides until aromatic roasted flavors develop. Then remove and set aside.
Chef's tip
Beef short rib / shank has fine connective tissue fibers that gelatinize wonderfully during slow braising in the oven, giving the sauce an incomparably velvety, rich consistency.
The stew tastes almost even better reheated the next day, as the spices and flavors of the root vegetables infuse even more intensely overnight.
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