German · intermediate
Saxon Braised Beef Stew With Marjoram And Parsnips
A comforting Saxon-inspired beef braise featuring tender beef cubes simmered in a savory caraway and marjoram broth with root vegetables.
- PREP TIME
- 20 min
- COOK TIME
- 75 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season beef chuck cubes evenly with salt and freshly ground black pepper.
- 02
Heat vegetable oil in a heavy Dutch oven over medium-high heat and sear beef in batches until deeply browned, about 6 minutes total; set beef aside on a plate.
- 03
Lower heat to medium, add chopped onions to the pan, and sauté for 8 minutes until softened and light golden.
- 04
Stir in tomato paste, dried marjoram, and ground caraway seeds, stirring constantly for 1 minute to roast spices.
- 05
Pour in halal beef broth while scraping up all browned bits from the bottom of the Dutch oven.
- 06
Return beef and juices to the pot, add sliced parsnips, cover with a tight-fitting lid, and simmer gently over low heat for 60 minutes until beef is fork-tender.
A LITTLE KITCHEN KNOW-HOW
Braising
Slowly cooking seared meat in liquid inside a covered vessel at low temperatures to tenderize tough cuts.
Notes from the kitchen
- Browning the meat in small batches prevents overcrowding and ensures a rich, dark stew color.
- Caraway provides classic German aroma; crush seeds freshly for stronger flavor.
- Original home-cooking adaptation inspired by German; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.