Hearty Beef Stew

Ingredients

• 800 g beef (e.g., from chuck or shank)
• 6 onions
• 50 g clarified butter
• 1 tbsp Tomato Paste
• Salt
• crushed pepper
• 2 cloves of bay leaves
• 2 Bay leaves
• 1 tsp juniper berries
• 800 ml beef broth
• 600 g waxy potatoes
• 2 tbsp Vegetable oil
• 2 tbsp breadcrumbs
• 80 ml heavy cream
• 1 tbsp freshly chopped marjoram

Instructions

1. 1.

   Rinse the meat, pat dry and cut into bite-sized cubes. Peel the onions and slice into rings.

2. 2.

   In a pot heat some clarified butter and sear the beef cubes in batches until browned on all sides. Remove and set aside. Sauté the onion rings in a little butter while stirring, then stir in the tomato paste. Return the meat, season with salt and pepper, add cloves, bay leaves, juniper berries, and cover with broth. Simmer covered over medium heat for about 2 hours until the onions break down and the beef is tender. Add more broth if needed and stir occasionally.

3. 3.

   Cook the potatoes in salted water for about 30 minutes until done. Drain, cool, peel, and cut large ones in half if desired. Fry in hot oil in a pan, turning occasionally, for 5-10 minutes until lightly crisp and golden brown. Season with salt.

4. 4.

   Thicken the finished stew slightly with breadcrumbs, stir in cream, and season heavily with salt and pepper to taste.

5. 5.

   Serve sprinkled with marjoram and add some potatoes into the sauce if desired. Pair with pickles.