What could be more comforting than a good beef stew with melting and tasty carrots and potatoes, onions, thyme, bay leaf... A treat that makes everyone agree, especially when it's cold outside. Be careful, cook it in advance because this good little dish must simmer slowly but surely, in the rules of art, because everything comes to those who wait. Try this recipe, savour the enveloping smell of simmering beef that brings life to the house, and enjoy!
INGREDIENTS:
- 1 kg of stewing beef (scoter, brisket...)
- 1 kg of carrots
- 600 g of potatoes
- 1/2 l of red wine
- 50 g butter
- 2 large onions
- 1 dash of olive oil
- 1 sprig of thyme
- 2 bay leaves
- salt, ground pepper
PREPARATION:
- Start by peeling the onions and chop them finely. Season the beef with salt and pepper, then cut it into medium-sized cubes for easier cooking. Then fry it with the sliced onions in a casserole dish previously heated with butter and preferably a dash of olive oil. For perfect cooking, the pieces of meat must be evenly colored on each side.
- Peel and cut the carrots into medium-thick slices. Add them to the meat mixture and let them brown for a few minutes while stirring evenly.
- Add the wine to deglaze the pan. Remember to stir the bottom of your preparation with a wooden spoon to recover all the cooking juices and aromas.
- Peel the potatoes and cut them into 4 pieces, you can make more pieces if your potatoes are large. Add them to the pot and cover with water. Add salt and pepper to taste, then add the bay leaf and thyme.
- Let simmer your beef and carrot stew for 3 hours on very low heat. Serve hot... Enjoy!