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Mostviertel Pear and Beef Stew | Hearty & fruity braised
(0)
115 min
Masterpiece
Gurkerl Küche
Ein herbstlicher Schmortopf-Klassiker aus der österreichischen Landküche: Zartes Rindfleisch langsam geschmort mit süßlich-würzigen Herbstbirnen, festkochenden Erdäpfeln und aromatischem Wurzelgemüse in kräftigem Rinderfond, fein abgerundet mit Thymian, Kümmel und Lorbeer.
Ingredients
Preparation method
Preparation
Pat the stewing beef dry and cut into approx. 3 cm cubes. Peel and finely chop the yellow onions and garlic cloves. Thoroughly wash, peel, and cut the potatoes and carrots into bite-sized pieces. Wash, peel, and quarter the pears, remove the core, and cut into wedges or thick cubes. Roughly chop the caraway seeds.
Searing & braising
Heat the clarified butter in a heavy casserole or Dutch oven over medium to high heat. Sear the beef cubes vigorously in batches until they take on a nice dark browned colour, then remove and set aside.
In the remaining cooking fat, fry the chopped onions until golden brown. Toss in the garlic and chopped caraway seeds briefly until a fragrant aroma rises.
Chef's tip
Pear selection: Use firm, ripe pears (such as Abate or local Alexander pears). They retain their shape during gentle braising and give the stew a subtle natural sweetness that pairs perfectly with the rich beef.
Even cooking in the oven: The stew cooks particularly evenly if you braise it covered at 160 °C top/bottom heat in the oven after searing. This makes the meat wonderfully juicy and tender.
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