Beef – Carrot – Stew
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g beef for oulash, diced
- 4 tablespoon olive oil
- 2 large onions
- 3 clove (s) garlic
- 2 beefsteak tomato (s)
- 1 bay leaf
- 2 teaspoons thyme
- Salt and pepper from the mill
- 375 ml red wine, dry
- 200 g shallot (s)
- 250 g carrot (s)
- 2 bunches parsley, smooth, chopped
Print Recipe
Pin Recipe Instructions
- Heat olive oil and fry the meat in portions, then remove.
- Cut the onion into thin half rings and fry in the frying fat until translucent. Squeeze the garlic. Scald the tomatoes, peel them and cut them into small pieces. Add to the saucepan with the meat with the onions. Add the bay leaf and thyme, season with salt and pepper and pour on the red wine. Bring to the boil and stew covered for 1 hour over a low heat.
- Peel the shallots and carrots. Cut the carrots into 2 cm long pieces and stir into the meat mixture with the whole shallots. Braise everything for another 45 minutes.
- Season to taste, sprinkle with the parsley and serve.
- Variation: The stew tastes even more Mediterranean if you braise some black olives (without stones) with the carrots and shallots.
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