Entree: Czechia – Bohemia – Hovězí na česneku (Beef braised with abundant garlic in a savory Czech gravy)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Total 2 hrs 10 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 2 lb beef chuck, cut into 1.5-inch (4 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp butter
- 1 large onion, about 8 oz, thinly sliced
- 8 cloves garlic, finely sliced
- 1 tsp caraway seeds, lightly crushed
- 2 bay leaves
- 1 tsp dried marjoram or 1 tbsp fresh, chopped
- 1/4 cup (60 ml) dry white wine or 1/4 cup (60 ml) beef stock
- 2 cups (480 ml) beef stock
- 1 tbsp (15 ml) white wine vinegar or apple cider vinegar
- 1 tbsp all-purpose flour
- 1/2 cup (120 ml) sour cream or heavy cream
- Salt and freshly ground black pepper
- 2 tbsp chopped fresh parsley for garnish

Show original ingredient measurements

- 2 lb (900 g) beef chuck, cut into 1.5-inch (4 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (45 g) butter
- 1 large onion, about 8 oz (225 g), thinly sliced
- 8 cloves garlic, finely sliced
- 1 tsp (2 g) caraway seeds, lightly crushed
- 2 bay leaves
- 1 tsp (5 g) dried marjoram or 1 tbsp (3 g) fresh, chopped
- 1/4 cup (60 ml) dry white wine or 1/4 cup (60 ml) beef stock
- 2 cups (480 ml) beef stock
- 1 tbsp (15 ml) white wine vinegar or apple cider vinegar
- 1 tbsp (8 g) all-purpose flour
- 1/2 cup (120 ml) sour cream or heavy cream
- Salt and freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Pat the beef cubes dry and season generously with salt and pepper. Heat the vegetable oil in a heavy Dutch oven over medium-high heat and brown the beef in batches until deep caramel color develops; transfer browned beef to a plate.
2. Reduce heat to medium, melt the butter, add the sliced onion and cook, stirring, until soft and beginning to brown, about 8–10 minutes. Add the sliced garlic and crushed caraway and cook 1–2 minutes until fragrant.
3. Sprinkle the flour over the onion mixture, stir to combine and cook 1 minute. Deglaze the pot with the wine or a splash of beef stock, scraping up browned bits from the bottom.
4. Return the beef to the pot, add the bay leaves, marjoram and the remaining beef stock. Bring to a gentle simmer, then cover and cook on low heat for 1.5–2 hours, or until the beef is tender.
5. When beef is tender, stir in the vinegar and cream or sour cream; adjust seasoning with salt and pepper. If the sauce is too thin, uncover and simmer a few minutes to reduce; if too thick, add a little stock.
6. Serve hot, garnished with chopped parsley. Traditional accompaniments include boiled potatoes, dumplings or dark rye bread.