Old Viennese Red Cabbage & Beef Stew | Tender & Warming

Pat the stewing beef dry and cut into approx. 3 cm cubes. Peel and finely chop the onions and garlic cloves. Peel, core, and cut the apple into small cubes. Remove the stalk from the fresh red cabbage and slice into thin strips. Peel the potatoes and dice into bite-sized pieces.

Heat the clarified butter in a large, heavy braising pot. Sear the beef in batches over high heat all around until nicely browned. Remove the meat and set aside briefly.

In the same pot, sweat the chopped onions over medium heat until translucent. Add the garlic, caraway seeds, and tomato paste, and fry while stirring for about 1–2 minutes until an aromatic base forms.