Old Viennese Creamed Beef Stew with Root Vegetables

Pat the beef stew meat dry and cut into bite-sized pieces of approx. 3–4 cm. Peel and finely chop the onion and garlic cloves. Peel the carrots and celeriac and cut into approx. 1.5 cm cubes. Wash the leek thoroughly and cut into rings. Peel the potatoes and cut into approx. 2 cm cubes.

Heat half of the butter (20 g) in a large braising pot. Briefly sear the beef all over without letting it get too dark. Add the finely chopped onion and garlic and sauté for 2 minutes until translucent.

Deglaze with the white wine, scraping up the browned bits from the bottom of the pot. Pour in the beef stock, and add the bay leaves as well as a pinch of salt and pepper. Bring to a boil once, then reduce the heat, cover with a lid, and let the meat simmer gently for approx. 60 minutes.