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Old Viennese Yellow Carrot & Beef Stew | Tender & Hearty
(0)
130 min
Masterpiece
Gurkerl Küche
Der Altwiener Gelbe-Rüben-Rindereintopf ist eine traditionelle Spezialität aus der österreichischen Wirtshausküche: Zartes Rindfleisch, schonend geschmort mit aromatischen gelben Rüben und festkochenden Erdäpfeln in kräftigem Rinderfond. Vollendet mit Majoran, Kümmel und frischer Petersilie.
Ingredients
Preparation method
Preparation
Pat the stewing beef dry and cut into approx. 3 cm cubes. Peel and finely chop the onions and garlic cloves. Peel the yellow carrots and potatoes and cut into bite-sized pieces.
Searing & Braising
Heat the clarified butter in a heavy stewing pot. Sear the beef in batches on all sides over high heat until nicely browned all over. Then remove and set aside briefly.
In the remaining cooking fat, slowly sweat the finely chopped onions over medium heat until golden yellow. Briefly sauté the garlic, caraway seeds, and marjoram until wonderfully fragrant.
Chef's tip
The stew often tastes even better reheated on the second day, as the spices and the sweetness of the yellow carrots infuse wonderfully overnight.
For an even richer flavor note, a small dollop of fresh horseradish or some sour cream can be served alongside.
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