Easy beef carrots Ingredients: 2 - medium onions - 2 kg of - carrot (frozen or not) pepper salt - 1 teaspoon of - granulated garlic - 25 g of - butter - 600 g of - beef cheek - 600 g of - chuck - 3 teaspoons of - tomato paste - 40 cl of - white wine - 2- beef stock cubes.
Utensils： 1 casserole dish - 1 frying pan - 1 saucepan - 1 kitchen scale -
Total time:
2h15
Preparation:
15 min -
Cooking:
2 h
Phase 1
Melt the butter in a casserole dish, return to itir the meat.
Phase 2
Incorporate the onions with the garlic, salt and pepper.
Phase 3
Deglaze with white wine, scrape off the cooking juices then add the tomato paste.
Phase 4
Crumble the stock cubes into the casserole dish and add a little water.
Phase 5
Leave to cook for 1 hour 15 minutes.
Phase 6
Add the peeled and sliced carrots and continue cooking for 45 minutes.
Utensils： 1 casserole dish - 1 frying pan - 1 saucepan - 1 kitchen scale -
Total time:
2h15
Preparation:
15 min -
Cooking:
2 h
Phase 1
Melt the butter in a casserole dish, return to itir the meat.
Phase 2
Incorporate the onions with the garlic, salt and pepper.
Phase 3
Deglaze with white wine, scrape off the cooking juices then add the tomato paste.
Phase 4
Crumble the stock cubes into the casserole dish and add a little water.
Phase 5
Leave to cook for 1 hour 15 minutes.
Phase 6
Add the peeled and sliced carrots and continue cooking for 45 minutes.