Beef Stew with Carrots
Beef Stew with Carrots is a hearty and comforting dish made by slow-cooking chunks of beef in a savory broth until they are tender. The beef is typically seared first to develop rich flavors, then simmered with onions, garlic, and a variety of seasonings. Carrots are added for their natural sweetness, which balances the savory elements of the stew. Often, other vegetables like potatoes and celery are included, and the stew is cooked until all ingredients are melded together in a flavorful, thickened broth. This dish is perfect for cold weather and is often served with crusty bread to soak up the delicious juices.
Ingredients
- 3.3 lbs Beef cut into cubes chuck, cheek
- 2 Organic oranges
- 2 Carrots
- 2 Onions
- 1 Bouquet garni
- Parsley
- 25.4 fl oz Robust red wine
- 2 tbsp Olive oil
- 1 Clove
- Salt
- Pepper
Instructions
- Remove the peel from 1 orange, cutting it into strips, and juice both oranges, reserving the juice. Peel and slice the onions.
- Place the beef cubes in a large shallow dish, pour the red wine over them, add pepper, the clove, orange peels, orange juice, and bouquet garni. Cover with plastic wrap and refrigerate for at least 6 hours.
- Heat the oil in a cast iron pot, drain the beef cubes, and brown them for 5 minutes.
- Pour the marinade over the meat, adjust the seasoning, cover, and simmer for 2.5 hours on low heat.
- Peel the carrots, cut them into rounds, add them to the pot, and continue cooking for 20 minutes on low heat. Add chopped parsley and serve hot.
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Notes
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