Chunks of beef braised with onion, pickles, and spices then finished with lemon juice and capers. Traditionally served with salted potatoes on the side, but this recipe incorporates the potatoes in the stew itself.
Heat 1 TBSP of the oil in a dutch oven or large pot over medium-high heat.
Add about 1 pound of the beef to the pot and cook until well browned on all sides, about 6 minutes.
Transfer the browned beef to a plate then add 1 TBSP of oil to the pot and cook another pound of beef the same way then transfer to the plate with the other browned beef.
Add the last 1 TBSP of oil to the pot and brown the remaining beef the same way then transfer that beef to the plate as well leaving any fat in the pot.
Add the onion to the pot and cook, stirring occasionally, for about 5 minutes.
Add 3 cups of the water to the pot then use a wooden spoon to scrape any bits stuck to the bottom of the pot.
Return the beef to the pot along with the pickles, bay leaves, caraway seeds, cloves, 2 tsp salt, and 1 tsp black pepper. Stir to combine then bring the stew to a boil.
Place a lid on the pot and reduce the heat to medium-low. Simmer over medium-low heat, stirring occasionally, about 1 hour.
Stir in the baby potatoes then place the lid back on the pot and simmer until the potatoes and beef are tender, about 30 more minutes.
In a small bowl mix together the cornstarch and 2 TBSP of water until the cornstarch has dissolved.
Remove the bay leaves from the stew and discard. Stir the cornstarch mixture into the stew until well combined then continue to simmer for about 5 more minutes or until the stew thickens.
Take the stew off the heat and stir in the lemon juice and capers then season with additional salt & pepper to taste.
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