Beef carrot
pers.
min
min
Ingrédients
- 1.2 kg Braised beef (chuck, scoter), cut into pieces
- 1 kg Carrot
- 1 onion
- 2 garlic cloves
- 15 cl Dry white wine
- 60 cl Beef stock
- 1 Bouquet garni
- 3 cl Olive oil
- ½ bunch flat-leaf parsley
- salt and pepper
The steps
- Start preparing your beef with carrots by cutting the meat into pieces. Peel and chop the onion. Peel and slice the carrots. Peel the garlic cloves.
- Heat the olive oil in a large casserole dish. Add the pieces of meat and brown on all sides. Add the onions and cook for a further 5 minutes.
- Deglaze the casserole with the white wine. Bring to the boil for 2 minutes, then top up with the stock. Add the bouquet garni, garlic cloves, salt and pepper.
- Bring to the boil, skim the surface, then cover. Leave to simmer for 2 hours.
- After this time, add the carrot slices. Continue cooking on a low heat for a further 1 hour.
- Adjust the seasoning and serve hot.
