Old Viennese Beef Stew with Herb Schöberl | Hearty & Fine

Cut the beef into approx. 3–4 cm cubes. Peel the yellow onions and garlic cloves and finely dice them. Peel the carrots and celeriac and cut into bite-sized pieces. Clean the leek, wash thoroughly, and cut into rings.

Heat the clarified butter in a heavy roasting pan or Dutch oven. Sear the beef in batches over high heat until nicely browned all over. Remove the meat briefly. Sauté the onions and garlic in the remaining fat until translucent. Return the meat to the pot and season with 1 tsp salt and freshly ground black pepper.

Deglaze with the beef stock and add the dried bay leaves. Bring to a vigorous boil, then reduce the heat, put the lid on, and let the meat simmer gently for about 80 to 90 minutes.