Veka - Baden Style

Ingredients

In the Baden adaptation of Veka, we incorporate the unique flavors and ingredients of Baden cuisine. The original Czech dish is typically made with simple ingredients like beef, tomatoes, and onions. However, in the Baden version, we introduce aromatic spices such as juniper berries and caraway seeds to enhance the flavor profile. Additionally, we serve the stew with homemade spaetzle, a traditional Baden pasta, instead of the traditional Czech dumplings or bread. We alse have the original recipe for Veka, so you can check it out.

• 1.5 kg (3.3 lbs) beef chuck, cut into cubes 1.5 kg (3.3 lbs) beef chuck, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 parsnips, peeled and sliced 2 parsnips, peeled and sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 1 tablespoon juniper berries 1 tablespoon juniper berries
• 1 tablespoon caraway seeds 1 tablespoon caraway seeds
• 2 bay leaves 2 bay leaves
• 500 ml (2 cups) beef broth 500 ml (2 cups) beef broth
• 400 g (14 oz) canned diced tomatoes 400 g (14 oz) canned diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 55g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onions and garlic, and sauté until they become translucent.
2. 2.
   Add the beef cubes to the pot and brown them on all sides.
3. 3.
   Stir in the carrots, parsnips, celery, juniper berries, caraway seeds, and bay leaves. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Pour in the beef broth, diced tomatoes, and tomato paste. Season with salt and pepper to taste.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 2 hours, or until the beef is tender.
6. 6.
   Remove the bay leaves from the pot. Taste and adjust the seasoning if needed.
7. 7.
   Serve the Veka hot, garnished with fresh parsley.

Treat your ingredients with care...

• Beef chuck — For the best results, choose well-marbled beef chuck as it will become tender and flavorful during the slow cooking process.

Tips & Tricks

• To enhance the flavor, marinate the beef cubes in red wine and spices overnight before cooking.
• For a thicker sauce, mix a tablespoon of cornstarch with cold water and add it to the stew during the last 10 minutes of cooking.
• Serve the Veka with a dollop of sour cream on top for added creaminess.

Serving advice

Serve the Veka hot with a side of homemade spaetzle or crusty bread to soak up the delicious sauce. Pair it with a glass of Baden red wine for a complete and satisfying meal.

Presentation advice

Garnish the Veka with a sprinkle of fresh parsley to add a pop of color. Serve it in individual bowls or on a large platter, allowing the rich sauce to surround the tender beef cubes.