Wachau Walnut Beef Stew | Tenderly Braised

Pat the stewing beef dry and cut it into cubes of about 3 cm. Peel and finely chop the onions and garlic. Peel the carrots and celeriac and cut into bite-sized pieces. Peel and dice the potatoes. Briefly toast the walnut kernels in a pan without fat until fragrant, then chop coarsely.

Heat the clarified butter thoroughly in a heavy casserole or Dutch oven. Sear the beef in batches on all sides until nicely browned all around. Then remove from the pot and set aside briefly.

Sauté the chopped onions in the same pot over medium heat until golden brown. Briefly roast the garlic, tomato paste, and caraway seeds with the onions. Return the meat along with any accumulated juices to the pot and pour in the beef stock. Add the thyme sprigs and bay leaves, and season with salt and black pepper. Cover the pot and let it braise gently over low heat on the stovetop or in a preheated oven at 160 °C top/bottom heat for approx. 60 minutes.