Beef and Carrot Stew

Rating: 5.0 / 5.00 (1 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Cut the meat into bite-sized pieces and fry in batches in hot olive oil in a Reindl. Remove. Peel and halve the onions, cut into fine rings and sauté in the remaining fat until soft. Peel and squeeze the garlic clove and add.

Blanch (scald) the tomatoes, skin, remove the seeds and chop coarsely. Add to the saucepan with the meat. Add bay spice and thyme, season with salt with pepper and pour red wine. Simmer everything with closed lid at low temperature for 1 hour.

Remove the peel from the shallots and the carrots. Cut the carrots into 2 cm long pieces and mix them into the meat together with the quartered shallots.

Cook everything for another 45 minutes with the lid closed.

Rinse the parsley, pluck from the stems, chop medium fine and sprinkle in before serving.

Our tip: Use your favorite red wine for cooking!

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