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Pannonian Beef and Fleckerl Stew
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100 min
Masterpiece
Gurkerl Küche
Ein herzhafter, traditioneller Eintopf aus der pannonischen Küche: Saftiges Rindfleisch wird mit Zwiebeln, edelsüßem Paprika und feinem Wurzelgemüse butterweich geschmort. Die traditionellen österreichischen Fleckerl garen direkt im würzigen Rinderfond mit und saugen das volle Aroma auf. Ein echter Klassiker für kühle Tage!
Preparation method
Preparation
Pat the beef dry and cut into approx. 2–3 cm bite-sized cubes. Finely chop the onions and garlic cloves. Peel the carrots and celeriac and cut into even, small cubes.
Wash the parsley, shake dry, and finely chop. Have all spices ready.
Searing & braising
Heat the clarified butter in a heavy roasting pan or large braising pot. Sear the beef cubes in batches over high heat until nicely browned all over, then remove and set aside.
Chef's tip
The stew tastes best on the second day, once all the flavours have had time to infuse. When reheating, simply add a splash of stock or water if needed.
For an especially fine aroma, a splash of apple cider vinegar can be added together with the stock at the beginning – this rounds off the seasoning harmoniously.
Ingredients
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