Hearty Beef Stew
- 800 grams Beef (such as from the shoulder)
- 6 onions
- 50 grams clarified butter
- 1 tablespoon Tomato paste
- freshly ground peppers
- 2 cloves
- 2 bay leaves
- 1 teaspoon Juniper berries
- 800 milliliters Beef broth
- 600 grams waxy potatoes
- 2 tablespoons vegetable oil
- 2 tablespoons breadcrumbs
- 80 milliliters Whipped cream
- 1 tablespoon freshly chopped marjoram
Rinse beef, pat dry and cut into bite-size cubes. Peel onions and cut into rings.
In a pot, melt some butter and fry beef cubes in portions on all sides until browed. Remove from the pan and set aside. Add onions to the pot, saute briefly while stirring and then stir in tomato paste. Add meat again and season well with salt and pepper. Add cloves, bay leaves and juniper berries and cover with broth. Cover and simmer over medium heat for about 2 hours. Onions should disintegrate and beef should be soft. If required add more broth while cooking.
Scrub potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 30 minutes. Drain and rinse in cold water, then drain again. Peel. If desired, cut large potatoes in half. Heat oil in a pan and fry potaotes while stirring occasionally for 5-10 minutes until slightly crispy and light brown and then season with salt.
Add breadcrumbs to the pot, stir in cream and season heavily with salt and pepper.
Sprinkle with marjoram and add potatoes to the pot. Serve in deep plates.