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Beef With Carrots



  • 1.

    Season the meat on both sides with salt and pepper.

  • 2.

    In a large casserole, fry the bacon until cooked, about 7 minutes.

  • 3.

    Remove, and set aside.

  • 4.

    Add half the oil and fry the onions until soft, adding the garlic towards the end, about 10 minutes total.

  • 5.

    Remove with the bacon.

  • 6.

    Add the remaining oil to the pot and brown the meat well in batches on both sides, about 3 minutes per side.

  • 7.


  • 8.

    Deglaze the pan with the vinegar, scraping up the good bits from the bottom.

  • 9.

    When the vinegar has almost disappeared, add the wine.

  • 10.

    Now, put the meat, bacon, onions, and garlic back in the pot.

  • 11.

    Pour over the stock, adding more water if needed to cover.

  • 12.

    Wrap the bay leaf, celery, parsley, thyme, and peppercorns together in a bundle, and tie with a string.

  • 13.

    Add it to the pot.

  • 14.

    Season with salt and pepper.

  • 15.

    Bring to a boil, cover, and simmer for two hours.

  • 16.

    At this point, dissolve the cornstarch in some of the cooking liquid, and stir it into the pot.

  • 17.

    Cook, uncovered, for half an hour.

  • 18.

    Add the carrots and continue cooking for half an hour, until they are tender.

  • 19.

    Discard the string-tied bundle of flavourings.

  • 20.

    Cool the braise completely, cover, and refrigerate overnight. (You can actually eat it straight away, but it's one of those things which is always better the next day.)

  • 21.

    To serve, bring to a simmer for about half an hour, until the sauce has reduced to gravy consistency.

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Andrew Graham

Shiraz, Cabernet Sauvignon and Grenache are the best wines to pair with Beef With Carrots.


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