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How to prepare : Carrot Beef Stew

 Carrot Beef Stew


  •  1 kg stewing beef (scoter, brisket, etc.)
  •  1 kg of carrots
  •  600g potatoes
  •  1/2 liter of red wine
  •  50 g butter
  •  2 large onions
  •  1 drizzle of olive oil
  •  1 sprig of thyme
  •  2 bay leaves
  •  salt, ground pepper


 Preparation time: 30 mins     Cooking time: 3 hours


 1. Start by peeling the onions and then chopping them finely.  Salt and pepper the beef, then cut it into medium-sized cubes to facilitate cooking.  Then brown it with the sliced   onions in a casserole dish previously heated with butter and a drizzle of olive oil, preferably.  For perfect cooking, the pieces of meat must be evenly colored on each side.

 2.  Peel and cut the carrots into medium-thick rounds.  Add the pieces to the meat preparation and let them brown for a few minutes while stirring regularly. 

 3.  Add the wine to deglaze the casserole.  Remember to stir the bottom of your preparation well with a wooden spoon to recover all the cooking juices and aromas.

 4.  Peel the potatoes, and cut them into 4 pieces. You can make more pieces if your potatoes are large.  Add them to the pan and cover with water.  Salt and pepper to your liking, then add the bay leaf and the sprig of thyme.

 5.  Simmer your beef and carrot stew for 3 hours over very low heat.  Serve hot... Bon appetit! 


 To make the sauce of your beef and carrot stew thicker and creamier, you can add a few tablespoons of flour just after the wine.  If you don't have wine or don't want to use alcohol for this recipe, reduce the sauce to get the good carrot flavor.  You can also add a cube of vegetable broth which will give more relief to your dish.


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