Braised Beef Carrot Recipe

There’s something truly magical about diving into a simmering pot of beef stew; it’s like wrapping yourself in a warm, cozy blanket on a chilly evening, where each savory bite is a story layered with rich flavors of wine, garlic, and thyme. Join me as we turn a simple list of ingredients into a heartwarming masterpiece that melts stress away and brings ultimate comfort in a bowl.

I am a fan of indulgent, nourishing meals, and this recipe combines all the right elements to create a dish that is both satisfying and delightful. Braised beef carrot features not just the requisite beef, but also some very good carrots, and an aromatic broth made with red wine and beef stock.

If you’ve not yet mastered the art of braising—it’s mostly about using a big pot and cooking something very slowly—you should give this a go. You’ll be rewarded with cozy, nutrient-dense comfort food that packs a serious umami wallop.

Braised Beef Carrot Recipe Ingredients

• Beef Chuck: Rich in protein and iron, ideal for slow cooking.
• Carrots: High in beta-carotene and fiber, naturally sweet.
• Onion: Adds depth and sweetness, packed with antioxidants.
• Garlic: Offers robust flavor, known for immune-boosting properties.
• Red Wine: Adds acidity and richness, enhances meat flavor.
• Beef Broth: Infuses savory depth, key for a hearty braise.
• Worcestershire Sauce: Brings umami and a touch of tanginess.

Braised Beef Carrot Recipe Ingredient Quantities

• 2 lbs (900g) beef chuck, cut into 1.5-inch cubes
• Salt and freshly ground black pepper, to taste
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup (240ml) red wine
• 3 cups (720ml) beef broth
• 1 teaspoon dried thyme
• 2 bay leaves
• 2 tablespoons Worcestershire sauce
• 1 lb (450g) carrots, peeled and cut into 2-inch pieces
• 2 tablespoons all-purpose flour
• Fresh parsley, chopped, for garnish

How to Make this Braised Beef Carrot Recipe

1. Generously season the beef cubes with salt and freshly ground black pepper.

2. In a large Dutch oven, pour in the vegetable oil and put the pot over medium-high heat. When the oil is hot, add the beef cubes in batches and sear until they are browned on all sides. Remove the beef and set it aside.

3. In the identical pot, diminish the heat to medium and toss in the chopped onion. Sauté until the onion is softened, which should take about 5 minutes. Add the minced garlic and cook for an additional minute.

4. In a bowl, add the tomato paste. Stir in the paste for about 2 minutes. This will help caramelize the paste and bring out its flavor.

5. Add the red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot as you do. Simmer until it has reduced by half, about 5 minutes.

6. Put the beef back in the pot and add the broth, thyme, bay leaves, and Worcestershire sauce. Stir thoroughly.

7. Simmer it gently, covered, on the stovetop; reduced to low, let it work its magic for about
1.5 to 2 hours. It’s ploy, its subterfuge, its way of appearing so simple and unthreatening—like a cute kitten—that you wouldn’t think twice about leaving it on the stovetop while you go out and run some errands.

8. Place the carrots in the pot, mixing them into the liquid. Put the lid on and keep the heat at the same low level, letting the carrots simmer for another 30 minutes. After that time, check to see if the carrots are tender.

9. Combine the all-purpose flour with water in a small bowl to create a smooth slurry. Pour it into the pot and stir to thicken the sauce slightly. Cook for another 5 minutes, and then serve.

10. If necessary, correct the seasoning by adding more salt and pepper. Take out the bay leaves, and serve the dish hot, garnished with fresh parsley.

Braised Beef Carrot Recipe Equipment Needed

1. Dutch oven
2. Stove
3. Cutting board
4. Chef’s knife
5. Wooden spoon
6. Mixing bowl
7. Measuring cups
8. Measuring spoons
9. Tongs
10. Ladle

FAQ

• Can I use a different cut of beef for this recipe?Certainly, other cuts such as beef brisket or short ribs are usable, but they must have trimming of fat or muscle marbling to keep them tender during a long braise.
• What can I substitute for red wine?The red wine can be replaced with more beef broth or beef stock, or you can use a nonalcoholic red wine for a very similar flavor profile.
• Is it necessary to sear the beef before braising?The flavor of beef is greatly enhanced by searing. When you sear beef, a rich, flavorful crust forms on the meat. So, it is highly recommended to sear beef before cooking it fully to develop taste in a dish.
• How do I thicken the sauce if it’s too thin?Combine 1 tablespoon cornstarch and 2 tablespoons cold water in a bowl. Stir the mixture into the sauce and let it simmer until thick and bubbly.
• Can I add other vegetables to this dish?Indeed, rudimentary vegetables such as potatoes, parsnips, or turnips would harmonize nicely with the flavors and lend added heft.
• How long can I store leftovers?Leftovers should be placed in an airtight container before storing them in the refrigerator. They can stay there for 3 days. After that, the leftovers should be frozen if not eaten. They can last in the freezer for 3 months.
• Is there a vegetarian option for this dish?To prepare a vegetarian version, use a meat substitute made from plants and vegetable broth. Omit Worcestershire sauce or use a vegan version.

Braised Beef Carrot Recipe Substitutions and Variations

Substitutes for beef chuck: beef brisket; beef short ribs.
Beef broth and balsamic vinegar: Combine 1 cup of beef broth mixed with 1 tablespoon of balsamic vinegar to make a savory substitute for 1 cup of red wine. Replace this with red wine in a recipe without altering the taste.
Umami is a savory flavor that is often described as meaty or broth-like and is one of the five basic tastes. It is found in foods such as soy sauce, mushrooms, and ripe tomatoes. Because of its flavor-enhancing properties, it is often compared to MSG. The soy sauce and Worcestershire sauce comparison is usually made because the flavors of the two sauces are difficult to replicate, and soy sauce with lemon juice comes the closest.
Carrots: Exchange with parsnips or sweet potatoes for a distinctive yet still complementary sweetness.
Tomato Paste: If you are seeking a more subdued flavor of tomato, use the same amount of canned tomato sauce or fresh puree.

Pro Tips

1. Searing the Beef Ensure the beef cubes are patted dry with paper towels before seasoning and searing. This helps achieve a deep, caramelized crust which enhances the beef’s flavor.

2. Deglazing with Red Wine Take your time when reducing the red wine. It should reduce to about half its volume, which concentrates the flavors and develops a richer sauce.

3. Layered Seasoning Season each component as you go. Lightly season the onions and garlic when they are sautéing to build a depth of flavor throughout the cooking process.

4. Cooking Time For an even more tender result, consider cooking the stew for an extra 30 minutes after step 8, ensuring the beef becomes melt-in-your-mouth tender.

5. Flavor Boost Add a few sprigs of fresh thyme in addition to the dried thyme for an aromatic boost. Remember to remove them before serving.