Old Viennese Parsley Root Beef Stew | Tenderly Braised

Preheat the oven to 160 °C top/bottom heat. Pat the stewing beef dry and cut into bite-sized pieces, approx. 3–4 cm, if not already portioned. Season with salt and freshly ground black pepper.

Peel the onions and chop finely. Peel the garlic and chop finely or crush. Thoroughly peel, wash, and cut the parsley roots and potatoes into bite-sized cubes of approx. 2–3 cm. Wash the parsley, shake dry, and chop finely.

Heat the clarified butter in a heavy, ovenproof casserole dish or Dutch oven. Sear the stewing beef in batches over high heat vigorously on all sides until well browned all over. Then remove the meat and set aside on a plate.