Esterházy beef ragout | Tender beef in vegetable sauce

Cut the beef chuck into finger-thick strips. Season with salt and pepper to taste. Peel the carrots, parsley root, and celeriac, then cut them into thin, matchstick-sized strips (julienne). Finely chop the onion and crush the garlic.

Heat the lard in a heavy-bottomed pot. Add the beef strips and sear over high heat for 4-5 minutes until nicely golden brown on all sides, then transfer them to a plate.

Sauté the finely chopped onion and crushed garlic in the remaining fat until translucent. Add the julienned root vegetables (carrots, parsley root, celeriac) and sauté for 3-4 minutes.