Directions for: Beef with Carrots
Ingredients
4 lb(s) beef, cut into chunks (bones left on if there are bones)
salt and pepper to season
thick bacon, cut into paper clip-sized pieces
2 Tbsp oil, more if needed
2 medium onions, sliced
2 clove garlic, peeled and crushed
2 Tbsp Jerez vinegar or red wine vinegar
3 cup beef stock
3 cup dry red or white wine
1 bay leaf
1 celery stalk, cut into two
1 bouquet parsley (small bunch tied together with string to be removed later)
1 bouquet thyme (small bunch tied together with string to be removed later)
4 black peppercorns
2 Tbsp cornstarch
3 lb(s) large carrots, thickly sliced
Directions
1. Season the meat on both sides with salt and pepper. in a large casserole, fry the bacon until cooked, 7 minutes. Remove, and set aside. Add half the oil and fry the onions until soft, adding the garlic towards the end, 10 minutes total. Remove with the bacon. Add the remaining oil to the pot and brown the meat well in batches on both sides, 3 minutes per side. Remove.
2. Deglaze the pan with the vinegar, scraping up the good bits from the bottom. when the vinegar has almost disappeared, add the wine. Now, put the meat, bacon, onions, and garlic back in the pot. Pour over the stock, adding more water if needed to cover. Wrap the bay leaf, celery, parsley, thyme, and peppercorns together in a bundle, and tie with a string. Add it to the pot. Season with salt and pepper. Bring to a boil, cover, and simmer for two hours.
3. at this point, dissolve the cornstarch in some of the cooking liquid, and stir it into the pot. Cook, uncovered, for half an hour. Add the carrots and continue cooking for half an hour, until they are tender. Discard the string-tied bundle of flavourings. Cool the contents completely, cover, and refrigerate overnight. (You can actually eat it straight away, but it's one of those things which is always better the next day.) to serve, bring to a simmer for half an hour, until the sauce has reduced to gravy consistency.
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