Traditional Viennese Beer Beef Stew with Baked Herb Schöberl

Cut the beef into bite-sized cubes (approx. 3 cm) and season with salt and pepper. Finely chop the onions, peel the carrots and celeriac, and cut them into bite-sized pieces. Finely chop the garlic.

Heat 2 tbsp of clarified butter in a heavy stew pot or Dutch oven. Sear the beef in batches on all sides over high heat, then remove and set aside.

Sauté the onions in the remaining drippings until golden brown. Add the carrots, celeriac, and garlic, and sauté briefly. Stir in the tomato paste and roast lightly, sprinkle with sweet paprika powder, and immediately deglaze with approx. 200 ml of the dark beer (set aside 50 ml of dark beer for the Schöberl).