Waldviertel Millet and Beef Stew

Pat the beef dry and cut into approx. 3 cm cubes. Peel and finely chop the onions and garlic. Peel the carrots and cut into bite-sized slices or batons.

Heat the clarified butter in a heavy Dutch oven or roasting pan. Sear the beef in batches all over over high heat until nicely browned. Then remove and set aside.

Slowly sauté the chopped onions in the drippings over medium heat until golden brown. Briefly sauté the garlic, ground caraway, and rubbed marjoram until wonderfully fragrant.