Braised beef with carrots
Beef slowly braised in white wine with carrots, onions and herbs.
Active time35 min
Cooking2 h 30 min
Total3 h
Add to my week
Loading your week…
Ingredients
- 1 bouquet garni
- 1000 g carrots
- 2 garlic cloves
- 3 onions
- 1200 g raw beef chuck
- 500 ml prepared beef stock
- 30 ml olive oil
- 1 pinch of ground black pepper
- 1 pinch of fine salt
- 250 ml dry white wine
Preparation
Cut the beef into large cubes. Peel carrots, onions and garlic. Thickly slice the carrots and chop the onions and garlic.
1000 g carrots2 garlic cloves3 onions1200 g raw beef chuck- knife
- chopping board
- peeler
Heat the oil in a casserole. Brown the beef on all sides for about 10 minutes and set aside in a dish. Add 50 ml wine and scrape the browned juices. Add carrots and onions and cook for 5 minutes.
30 ml olive oil250 ml dry white wine- casserole
- tongs
- dish
- spatula
Return the beef and juices. Add stock, 200 ml wine, garlic, bouquet garni, salt and pepper. Cover and simmer gently for about 2 hours until the meat yields easily to a fork. Remove the herbs and serve with vegetables and sauce.
1 bouquet garni500 ml prepared beef stock1 pinch of ground black pepper1 pinch of fine salt- casserole
- lid
- spoon
- fork
Allergens
- Celery
- Sulphites
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration