Alpine Beef and Brussels Sprout Stew | Tenderly Braised

Pat the beef dry and cut into approx. 3 cm cubes. Peel and finely chop the onions and garlic. Peel the carrots and potatoes and cut into bite-sized pieces. Trim the Brussels sprouts, lightly score a cross into each stem, and halve any larger sprouts.

Heat the clarified butter in a heavy Dutch oven or roasting pan. Sear the beef in batches on all sides until nicely browned. Then remove the meat and set aside briefly.

In the remaining pan drippings, slowly sweat the chopped onions until golden brown. Briefly sauté the garlic, caraway seeds, and marjoram until wonderfully fragrant. Return the meat along with any juices to the pot and season with salt and freshly ground pepper.