Beef and Carrot Stew with Wine
Description
Beef stew recipe with onions, carrots, red wine, fresh thyme, and rosemary. Instead of red wine, you can use beef broth.
Instructions
- 1
Step 1
1. Season the beef well with salt and pepper. Heat a large pot over medium heat. Then add 2-3 tablespoons of olive oil (or you can also add butter).
- 2
Step 2
2. Cut two onions in half and slice the carrots into pieces about 5 cm in size. When the oil in the pot becomes very hot, add the halved onions. First fry them on one side, then on the other. Remove the onions to a plate.
- 3
Step 3
3. Add the carrots to the pot, mix with the butter, and sauté until golden, about 2 minutes. If necessary, add a little olive oil.
- 4
Step 4
4. Place the meat in a pot and fry for about a minute on each side. Transfer the meat to a plate.
- 5
Step 5
5. Add red wine (or meat broth) and mix with a whisk.
- 6
Step 6
6. Return the beef to the pot and add enough beef broth (2-3 cups) to cover the meat halfway. Add the onion and carrots, as well as 3-4 sprigs of fresh rosemary and thyme. Cover with a lid and braise in the oven at 135°C for 3 hours for a 1.3 kg piece of beef, or up to 4 hours for a 1.8–2.2 kg piece.
- 7
Step 7
7. Chop the meat and serve the stew with mashed potatoes on the side.