Beuschel – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Austria Region / Locale: Vienna Servings: Serves 4
Austria Region / Locale: Vienna Servings: Serves 4Beuschel is a traditional Austrian stew revered for its rich and hearty flavors. Originating from the rustic kitchens of Austria, particularly prevalent in Vienna, this dish is a tribute to the country’s resourceful culinary heritage. Made traditionally with offal, including heart and lungs, the dish exemplifies the art of slow-cooking, transforming humble ingredients into a sumptuous stew. Beuschel is often enjoyed during the colder months, providing warmth and comfort with each spoonful.
Ingredients
- beef heart – 1 pound / 450 g
- beef lungs – 1 pound / 450 g
- onion – 1 large, chopped
- carrot – 1 large, diced
- celery stalk – 1, diced
- garlic cloves – 2, minced
- white wine – 1 cup / 240 ml
- beef broth – 4 cups / 960 ml
- bay leaves – 2
- allspice – 1/4 teaspoon
- heavy cream – 1/2 cup / 120 ml
- lemon juice – 2 tablespoons
- flour – 2 tablespoons
- butter – 2 tablespoons
- salt and pepper – to taste
Instructions
- Rinse the beef heart and lungs thoroughly under cold water. Cut them into small cubes.
- In a large pot, melt butter over medium heat. Add onion, carrot, celery, and garlic; sauté until they are soft and translucent.
- Add the beef heart and lungs pieces to the pot, searing them until browned on all sides.
- Pour in white wine to deglaze the pot, scraping up any brown bits from the bottom.
- Add beef broth, bay leaves, and allspice to the pot. Bring to a boil, then reduce the heat to low and let it simmer covered for 1.5 to 2 hours, or until the meat is tender.
- In a small bowl, combine flour and heavy cream. Stir this mixture into the stew to thicken it.
- Season with salt, pepper, and lemon juice, adjusting to your taste preferences.
- Simmer for an additional 10 minutes, remove bay leaves, and serve hot.
Substitutions
- beef heart -> veal heart
- beef lungs -> lamb lungs
- white wine -> apple cider
- heavy cream -> coconut cream
Enhancements in the Next Evolution
- Add a dash of nutmeg for additional warmth in flavor.
- Incorporate a splash of red wine vinegar for a slight tang.
- Use fresh herbs like parsley or dill as a garnish for added color and flavor.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
