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Ingredients
Beef and Carrots Stew
- Ingredients
- 800 grams Beef (shoulder)
- 5 carrots
- 2 yellow onion
- 2 garlic cloves
- 150 grams smoked Pancetta
- 2 ripe Tomatoes
- 30 grams clarified butter
- 1 Tbsp Tomato paste
- 300 milliliters dry Red wine
- 1 ½ liters Beef stock
- 2 bay leaves
- 3 allspice
- 1 Tbsp Red peppercorns
- salt
- freshly ground peppers
- ½ bunch parsley
Rinse meat, pat dry, trim and cut into 3 cm (approximately 1 1/4 inch) pieces. Peel carrots, onions and garlic. Cut carrots into slices. Cut onions and garlic into small cubes. Cut bacon into strips. Rinse and dry tomatoes, remove stalks and blanch in hot water. Peel and quarter, remove seeds and cut into small cubes. Heat butter in a saucepan and brown meat on all sides. Remove from the pan and add vegetables and bacon to the pan and saute briefly.
Add tomatoes and tomato paste and saute briefly, Deglaze pan with red wine. Add broth and return meat to the pan, season with salt and pepper and simmer for about 1- 1 1/2 hours on medium heat. Rinse parsley, shake dry, pluck off leaves and chop finely. Season stew again and sprinkle with parsley. Serve.