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Waldviertel Poppy Seed Beef Stew | Tenderly Braised & Nutty-Aromatic
(0)
145 min
Masterpiece
Gurkerl Küche
Ein urtypischer Waldviertler Herbstgenuss im Schmortopf: Zartes Rindfleisch trifft auf feine Wurzelgemüse, speckige Erdäpfel und das unverkennbar nussige Aroma von gemahlenem Mohn in einer kräftigen Natursauce.
Ingredients
Preparation method
Preparation & Searing
Pat the beef dry and cut it into bite-sized pieces, about 3 cm in size. Finely chop the onions, crush the garlic, and finely dice it. Peel the carrots and cut them into thick slices. Peel the potatoes and cut them into bite-sized cubes. Have the ground poppy seeds ready.
Heat the clarified butter in a heavy Dutch oven or roasting pan over medium to high heat. Sear the beef in batches until nicely browned all over and rich roasting aromas develop. Remove and let rest briefly on a plate.
Braising & Adding Poppy Seeds
In the remaining fat, sauté the finely chopped onions until golden yellow. Add the garlic and sauté briefly. Stir in the ground poppy seeds and toast gently for about 30 to 45 seconds while stirring constantly, allowing them to release their nutty aroma without turning bitter.
Chef's tip
Never toast poppy seeds over high heat: Ground blue poppy seeds develop an intensely nutty bouquet over gentle heat in clarified butter. If they get too dark, they turn bitter. Sautéing gently for 30 seconds is completely sufficient.
Braising in the oven: If you prefer to cook the stew in the oven, place it covered on the middle rack at 160 °C top/bottom heat. The all-around heat makes the meat exceptionally tender.
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