Styrian Schilcher Beef Stew | Tenderly Braised

Pat the beef dry and cut into approx. 3 cm cubes. Season all over with salt and freshly ground pepper.

Peel and finely chop the onions and garlic cloves. Peel the carrots, parsley roots, and potatoes and cut into bite-sized pieces. Optionally, preheat the oven to 160 °C top/bottom heat if cooking the stew in the oven.

Heat the clarified butter in a heavy roasting pan or Dutch oven. Sear the beef cubes vigorously in batches on all sides, remove, and set aside.