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Mühlviertel Linseed Oil Beef Stew | Hearty & Warming
(0)
130 min
Masterpiece
Gurkerl Küche
Ein wärmender, traditioneller Eintopf aus dem oberösterreichischen Mühlviertel: Zart geschmortes heimisches Rindfleisch in reichhaltigem Wurzelsud mit mehligen Erdäpfeln, abgerundet mit aromatischem Kümmel, frischem Majoran und verfeinert mit feinstem kaltgepresstem Mühlviertler Leinöl.
Preparation method
Preparation & searing
Pat the beef dry and cut into approx. 3–4 cm cubes. Peel and finely chop the onions and garlic. Peel the carrots and celeriac and cut into bite-sized pieces. Peel the potatoes and dice them as well.
Heat the clarified butter in a heavy casserole or roasting pan. Sear the beef in batches on all sides over high heat until well browned all over. Then remove and set aside briefly.
Braising & cooking
Sauté the chopped onions and garlic in the remaining fat until golden brown. Briefly roast the caraway seeds and dried or chopped marjoram to allow the essential oils to develop. Return the beef along with any accumulated meat juices to the pot.
Chef's tip
The fine linseed oil has a nutty, slightly tart character that pairs wonderfully with the earthy flavor of root vegetables, caraway, and beef.
For an even more intense development of flavor, the stew can also be prepared entirely in the oven in a covered cast-iron roaster.
Ingredients
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