Braised Beef with Carrots
Ingredients
- For the beef
- 1 kilogram Beef (shoulder cut)
- 400 milliliters Red wine
- 2 stalks Celery
- 2 carrots
- 2 onions
- 2 garlic cloves (finely chopped)
- 3 Tbsps clarified butter
- salt
- peppers (freshly ground)
- 2 cloves
- 3 bay leaves
- 2 thyme
- 1 sm can Tomatoes
- 2 Tbsps Tomato paste
- 250 milliliters Beef broth
- Nutmeg
Preparation steps
For the beef, cut celery, carrots and onions into small cubes.
Brown the beef in a roasting pan in butter on all sides, then add diced vegetables, garlic, bay leaf, cloves and thyme. Sauté briefly. Stir in tomato paste, deglaze with red wine, pour in broth and add tomatoes. Cover and simmer over very low heat for 3 hours.
For the carrots, peel carrots, halve lengthwise and cut crosswise into 1 cm (approximately 1/2-inch) thick slices. Peel shallots. Sauté both in 2 tablespoons butter, pour in a little water and cook covered over low heat for about 8 minutes. Season with salt and pepper. Remove shallots and halve or quarter them.
Remove beef from stew and keep warm. Strain sauce through a sieve into another pot and cook over high heat until reduced to about 300 ml (approximately 1 1/4 cups). Season with nutmeg, salt and pepper. Add the cooked carrots and shallots. Arrange on plates with the sliced beef. Serve with spaetzle, if desired.
