Beef and Carrot Stew
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
2 h. 50 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 Tbsps Oil
- 35 ozs stewing Beef cut into 5 cm (2") cubes
- 26 ozs carrots (thickly sliced)
- 4 onions (quartered)
- 3 cloves garlic cloves (finely chopped)
- salt
- peppers
- 1 Bouquet garni
- 4 cups Red wine
- ⅜ cup Brandy
- To garnish
- rosemary
Preparation
Kitchen utensils
1 Cutting board, 1 Large knife, 1 große Non-stick pan, 1 Sieve, 1 Small knife, 2 Bowls (1 kleine, 1 große), 1 kleiner Whisk, 1 Tablespoon, 1 Wooden spoon, 1 Plate, 2 Storage containers (1x ca. 500 ml, 1x 1,5 l Inhalt)
Preparation steps
1.
Heat the oven to 150°C (130° fan) 300°F gas 2.
2.
Heat the oil in a large flame proof casserole dish and quickly brown the meat in batches. Set the meat aside.
3.
In the same casserole dish, add the carrots, onions and garlic and cook for a few minutes until browned. Return the meat to the pan and add the red wine and cognac stirring well.
4.
Season with salt and pepper, add the bouquet garni, cover and bring to a boil.
5.
Cover and cook in the oven for about 2 1/2 hours until the meat is tender. Garnish with rosemary.
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