1. 1

   Step 1

   Trim 1 kg of beef of any gristle and cut into approximately 3x3 cm cubes.

2. 2

   Step 2

   Peel 400 g of carrots and 2 yellow onions. Cut them into approximately 3 cm pieces.

3. 3

   Step 3

   Heat 15 g of butter and 15 ml of oil in a pot and brown the meat until it has a nice color.

4. 4

   Step 4

   Add the carrots, onions, 3 bay leaves, and 30 allspice berries to the pot.

5. 5

   Step 5

   Let the vegetables sauté with the meat for a few minutes, stirring occasionally.

6. 6

   Step 6

   Pour in 1 l of water and 30 ml of veal stock. Bring to a boil and skim the surface.

   Timer 5 min
7. 7

   Step 7

   Let the stew simmer covered for 2 to 2.5 hours until the meat is tender. Skim off the fat if necessary.

   Timer 150 min
8. 8

   Step 8

   Remove the lid for the last half hour of cooking time.

9. 9

   Step 9

   Mix 15 g of cornstarch with a little water and stir into the stew to thicken it.

10. 10

    Step 10

    Season with salt and pepper. Serve with boiled potatoes and pickled beets.

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