Traditional Beef Carrots
This classic dish features tender chunks of beef slow-cooked with carrots in a savory broth. The beef is typically seared first to develop a deep, rich flavor, then simmered with onions, garlic, and a blend of herbs such as thyme and bay leaves. Carrots are added to the pot, absorbing the flavors of the beef and broth as they cook. The result is a hearty, comforting stew with succulent beef and sweet, tender carrots. This dish is often enjoyed with crusty bread or served over mashed potatoes, making it a perfect meal for a cozy, satisfying dinner.
Ingredients
- 21.16 oz beef chuck
- 7.05 oz bacon strips
- 3 carrots
- 1 onion
- 4 sprigs parsley
- 6.76 fl oz tannic red wine
- 1 beef bouillon cube
- 8 tbsp grape seed oil
- 1 tbsp garlic powder
- 1 tbsp flour
- Salt
- Freshly ground pepper
Instructions
- Cut the beef chuck into large pieces. Peel and chop the onion. Peel the carrots and slice them into thin rounds.
- Sauté the onion in a pot with half of the oil for 10 minutes. Season with salt and pepper. Remove from the pot.
- Place the meat in the pot with 3 tablespoons of oil and brown well, seasoning as it cooks. Once the beef is well browned, sprinkle with flour and mix well. Return the onion to the pot and deglaze with the wine. Bring to a boil.
- Add 1 liter of water to the pot and crumble in the bouillon cube. Add the carrots and three-quarters of the garlic powder, cover, and bring to a boil. Lower the heat and simmer for 1 hour.
- Grill the bacon in a pan with the remaining oil. Add it to the sauce and continue cooking for 30 minutes covered.
- Reduce the sauce for 15 minutes until thick.
- Serve the beef carrots sprinkled with the remaining garlic powder and chopped parsley.
Video
Notes
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