Ecomely

Language

Beef and Carrot Stew: photo of the dish
Illustrative photo: Daderot — CC0, Wikimedia Commons
Meat

Beef and Carrot Stew

Grandma's slow-cooked stew, tender and mellow, even better reheated.

  • 2 h 50
  • 6 servings
  • Medium
  • Pricier
  • French

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Spices & seasoning

Nutrition facts

484 kcal per serving

Protein
49.7 g
Carbohydrates
15.8 g
of which sugars
11.6 g
Fat
20.4 g
Fiber
5.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Brown the cubed beef in the oil, then add the onions.
  2. Pour in the wine and broth, then add the garlic and bouquet garni.
  3. Simmer covered over low heat for 1 hour 30 minutes.
  4. Add the sliced carrots and cook for another hour.

More ideas

Beef Bourguignon3 h 30 · 6 serv.Chicken mafé1 h 10 · 4 serv.Goulash2 h 20 · 6 serv.Shepherd's Pie1 h 10 · 6 serv.Provençal Daube3 h 25 · 6 serv.Flemish Beef and Beer Stew (Carbonade)2 h 50 · 6 serv.Stuffed Cabbage1 h 55 · 6 serv.Pork stew with prunes1 h 15 · 4 serv.

Original Ecomely recipe.