This is a really simple dish that uses lots of carrots for a distinctive flavour. It is a lovely beef recipe that can soften up more tough pieces of beef, making it a really cheap, filling meal.
You don’t want the carrots to be too mushy, so add them half way through cooking. Delicious served with crushed potatoes, crushed with butter, salt, and a little bit of mint. Simply boil the potatoes for round about half an hour, in salted water, drain the water, then using the back of a fork, crush the potatoes, skins and all. This keeps in all the goodness and the flavour.
- 2tbsp. butter
- 2tbsp. olive oil
- 3 big white onions
- 1 kg stewing beef
- 1 kg carrots
- 2 bay leaves
- 2 thyme sprigs
- 375ml beef stock
- 375ml white wine
- Freshly ground black pepper
Method of Preparation:
Heat the butter and the oil together. Brown all of the beef, try and used a heavy-bottomed saucepan if you have one. Do this until all meat is browned on all sides.
Remove from the pan and leave to rest.
Chop up the onions very finely and cook until soft in the beef juices. Cook for around 7-8 minutes, until golden brown but not overly cooked.
Add the white wine and scrape all the bits from the bottom of the pan. Add in the meat, the herbs and spices, the pepper and the beef stock. Tie the herbs into a bouquet garni if you wish, although it is nice to let them soak in free.
Bring it all to the boil. Slow it down to a simmer and cover up with a tight fitting lid so you don’t let any air get out. This allows it to steam cook the meat.
Simmer the beef for two hours.
After these two hours, add in the carrots.
Cook for at least another hour. If you want them cooked for longer, then cook for longer. You can either take the beef out, blitz the carrots, herbs, and sauce together, and use the carrots as a sauce, or have the carrots whole.
You can safely cook the beef for longer than this if you leave it on the stove too long!
It is delicious heated up and eaten the next day. Try it warm in a bowl with hunks of white crusty bread.