Carrot and onion beef stew
French cuisine · French Cooking Academy · ♥ 3.3K likes · 116K views · 6 min video
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Read about stew meat in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 6 whole carrots
- 3 whole onions
- 3 whole shallots
- 1 tbsp tomato paste
- 800 g beef chart
- thyme
- 1 tbsp flour
Slice the carrots about one centimetre thick, slice the onions, finely chop the shallots.
Add all the meat, mix it with the onions and let the whole mix colour over medium to high heat.
A few minutes in, sprinkle in about a tablespoon of flour and mix it well with the meat; this is the thickening agent.
Flour, wine, water and tomato paste
- 50 cl dry white wine
- 20 cl water
Add 50 cl of white wine and 20 cl of water, then a tablespoon of tomato paste, and blend it through.
- 1 whole bay leaves
Add a bay leaf, put the lid on and leave on a very slow simmer for one hour.
After the first hour add the carrots. Top up with a little water if it looks dry.
- parsley
- salt
- black pepper
Add the parsley and the shallots, then salt and a hint of black pepper, and blend everything gently.
Serve at the table straight from the pot into a serving dish, finished with a hint of fresh parsley for colour.
Serving and tasting