01.01.2003 -main course - beef
Beef with carrots
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This is another great classic from the stew
recipe collection. It is often confused with its cousin - beef bourguignon. In fact, it is a less rustic beef bourguignon to which tomato paste has been added. Like all stews, I love it! »
- 2 ¼ lb (1 kg) beef chuck in 1 whole piece
- 1 ½ quarts (1½ liters) red wine (preferably Syrah variety)
- 1 quart (1 liter) beef stock
- 3 tbsp flour
- 2 large onions
- 1 stick celery
- 10 carrots
- ¼ cup (50 g) butter
- 4 garlic cloves
- 1 tbsp tomato paste
- 2 sprigs flat-leaf parsley
- 1 bay leaf
- 1 sprig thyme
- Fleur de sel
- Freshly ground pepper
- Peel the onions and chop them roughly
- Peel the carrots and cut them into 1/10" (3 mm) slices When you cut the carrots, cut them obliquely, i.e. diagonally, so that the slices are longer
- Clean the celery and chop it into large pieces
- Finely chop the parsley
- Melt the butter in a Dutch oven over a high heat
- Add the beef chuck and seal it well on all sides. Make sure you keep turning it so that the outside is the same color all over
- Season the meat with salt and pepper
- Add the onions and celery and soften for 2 minutes
- Sprinkle with the flour and stir in well
- Pour in the red wine and bring to the boil
- Add the beef stock, unskinned garlic cloves, tomato paste and bouquet garni (bay leaf, flat-leaf parsley and thyme)
- Cover and cook for 1½ hours over a low heat
- Add the sliced carrot, cover and cook for a further 30 minutes
- Remove the meat and vegetables and keep them warm
- Pour the sauce through a strainer to filter it, and reduce the filtered liquid until the consistency has thickened slightly
- Adjust the seasoning with salt and pepper
- Serve the beef cut into slices, surrounded by vegetables and generously covered with sauce
SuggestionOften stews have a bad reputation because everyone thinks they take too long to prepare.
I'm using this recipe to formally refute this idea. Stews only need a small amount of preparation that really requires your attention. Generally speaking, most recipes take 20-30 minutes. The rest of the cooking takes care of itself, without any supervision.
Personally, I like to prepare this type of recipe while dinner is cooking. I start the cooking, add all the ingredients and then I leave it to simmer for the evening. You can reheat it the next day and then you realize you have prepared 2 meals in one evening, and all you have to do is warm it up. As these dishes are even better reheated, I can only imagine how much you will enjoy it.
Another important point is that it takes the same amount of time to make, no matter how many you are cooking for. So, when you make this sort of recipe, double all the quantities and freeze half. You will notice that it defrosts very well.
These dishes are also very practical when you have guests, as they take up so little of your time. They let you join in the fun without being stuck in the kitchen.
It is a meal that is both economical and extremely easy to prepare.
On a final note, I'd like to underline that this kind of meal is particularly well suited to modern lifestyles which, unfortunately, do not allow much time for cooking. Our grandmothers had good reason to be so fond of this type of meal.
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