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Old Viennese Parsley Root Beef Stew | Tenderly Braised
(0)
135 min
Masterpiece
Gurkerl Küche
Zart geschmortes österreichisches Rindfleisch trifft auf aromatisch-würzige Peterwurzen und speckige Erdäpfel. Langsam im Backrohr gegart entfaltet dieser deftige Wiener Schmortopf ein wunderbar tiefes Aroma mit frischem Majoran, ganzem Kümmel und kräftigem Rinderfond – unverfälschte Wiener Herbst-Hausmannskost für kühle Tage.
Ingredients
Preparation method
Preparation
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.
Searing & braising
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.
Chef's tip
Local parsley root brings an incomparably savory, intensely herbal aroma that pairs perfectly with beef. For an even creamier consistency, you can mash a few braised potato and parsley root pieces against the edge of the pot with a cooking spoon at the end of the cooking time and stir them in.
Reheated on the second day, this traditional Viennese stew tastes even better, as the spices and root vegetables infuse harmoniously overnight.
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