Swiss Alpine Bruckfleisch Stew

Ingredients

• 1.5 kg (3.3 lbs) beef, cut into cubes 1.5 kg (3.3 lbs) beef, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, chopped 2 onions, chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 carrots, sliced 2 carrots, sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 1 leek, sliced 1 leek, sliced
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 liter (4 cups) beef broth 1 liter (4 cups) beef broth
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 55g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onions and minced garlic to the pot and sauté until they become translucent.
3. 3.
   Add the beef cubes to the pot and brown them on all sides.
4. 4.
   Stir in the sliced carrots, celery, leek, bay leaves, dried thyme, paprika, and ground black pepper.
5. 5.
   Pour in the beef broth and bring the mixture to a boil.
6. 6.
   Reduce the heat to low, cover the pot, and let the stew simmer for about 2 hours or until the beef is tender.
7. 7.
   Season with salt to taste.
8. 8.
   Serve the Swiss Alpine Bruckfleisch Stew hot with crusty bread or boiled potatoes.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as chuck or stewing beef, for the best results. Trim any excess fat before cutting it into cubes to ensure a leaner stew.

Tips & Tricks

• For an extra depth of flavor, marinate the beef cubes in red wine overnight before cooking.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last 15 minutes of cooking.

Serving advice

Serve the Swiss Alpine Bruckfleisch Stew in deep bowls, allowing the flavors to meld together. Garnish with fresh parsley for a pop of color and serve with a side of crusty bread or boiled potatoes.

Presentation advice

To enhance the presentation, sprinkle some freshly chopped parsley on top of the stew before serving. Serve the stew in rustic ceramic bowls to evoke the cozy atmosphere of the Swiss Alps.