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Growing up in Austria, beef stew was a staple in our household. This hearty dish, known as Rindsgulasch, always brings back warm memories of family gatherings. I've perfected my grandmother's recipe over the years, blending tender beef chunks with aromatic spices like paprika and caraway seeds. Simmered slowly, flavors meld into a rich, comforting meal that's perfect for chilly evenings. My secret? Patience. Let time work its magic, transforming simple ingredients into something truly special. Ready to taste a bit of Austrian tradition?
Ingredients for Austrian Beef Stew
- Beef chuck: Tender and flavorful cut that becomes melt-in-your-mouth after slow cooking, adding richness and depth to the stew.
- Onions: Provide a sweet and savory base flavor when caramelized, enhancing the overall taste of the stew.
- Garlic: Adds a robust and aromatic flavor to the stew, complementing the beef and other ingredients beautifully.
- Paprika: Infuses a rich, smoky flavor and vibrant color to the stew, essential for an authentic Austrian taste.
- Caraway seeds: Lend a unique earthy and slightly sweet flavor, enhancing the overall complexity of the stew.
- Tomato paste: Adds depth, umami richness, and a touch of sweetness to the stew, creating a well-rounded flavor profile.
- Beef broth: Provides a savory base and depth of flavor to the stew, enhancing the beefy taste and overall richness.
- Bay leaves: Impart a subtle herbal aroma and flavor, adding a layer of complexity to the stew.
Read more: Austrian Goulash Stew Recipe
Essential Tools for Making This Hearty Stew
- Dutch oven: Essential for slow cooking the beef stew to tender perfection.
- Chef's knife: Needed to cut the beef chuck into cubes for even cooking.
- Cutting board: Provides a stable surface for chopping onions and garlic.
Austrian Beef Stew Recipe
Equipment
- Large pot
- Wooden Spoon
Ingredients:
Main Ingredients
- 1 kg beef chuck cut into cubes
- 2 onions finely chopped
- 3 cloves garlic minced
- 2 tbsp paprika
- 1 tbsp caraway seeds
- 2 tbsp tomato paste
- 500 ml beef broth
- 2 bay leaves
- to taste salt and pepper
Read more: Beef Carbonnade Stew
Instructions:
- 1. Heat some oil in a large pot over medium heat.
- 2. Add the onions and cook until golden brown.
- 3. Add the garlic and cook for another minute.
- 4. Stir in the paprika and caraway seeds.
- 5. Add the beef cubes and brown on all sides.
- 6. Stir in the tomato paste and cook for a couple of minutes.
- 7. Pour in the beef broth, add the bay leaves, and bring to a boil.
- 8. Reduce the heat to low, cover, and simmer for about 2 hours or until the beef is tender.
- 9. Season with salt and pepper to taste before serving.
Notes:
Nutrition value:
Keywords:
Read more: Beef Heart Stew
Can You Make Austrian Beef Stew Ahead of Time?
Make Ahead Instructions
- Cook the beef stew as directed in the recipe.
- Let it cool to room temperature.
- Store in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Cool the beef stew completely.
- Transfer to a freezer-safe container or resealable bag.
- Label with the date and store in the freezer for up to 3 months.
In Austrian beef stew, adding a splash of red wine vinegar towards the end of cooking enhances the depth of flavors.
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