Braised beef with carrots is a must-have family dish! Slow-simmered, the meat becomes ultra-tender and flavorful. It’s a comforting recipe, ideal for a weekend with friends or for a family meal on Sunday. Grab your pots, it’s going to smell wonderful in the kitchen!
The classic, flavorful dish that appeals to everyone
To mix things up from the traditional beef bourguignon, why not try this version of braised beef with carrots! In its rich broth, the meat proves to be very tender and fragrant. To serve this braised dish, opt for steamed potatoes, mashed potatoes, or fresh pasta. It’s so good, you’d want to eat it every day!
This economical recipe is really very easy to prepare with only a few ingredients. The hardest part is the wait… The aromas will fill your kitchen and make your mouth water! Very convivial, it’s the perfect dish for hosting friends or for a Sunday family lunch. You can even prepare the recipe the day before and simply reheat your braise on the day. So, would you like to try it?
Ingredients for 4 servings
– 800 g of beef
– 5 carrots
– 1 onion
– 1 garlic clove
– 1 bouquet garni
– 1 beef bouillon cube
– Salt, pepper
The simple and effective recipe for a family braised beef and carrot dish
1. In a sauté pan with a little oil, sear the pieces of meat until they are nicely browned. Set aside.
2. In the same sauté pan, sauté the minced onion and garlic, then add the carrot slices.
3. Return the meat, cover with water to just cover, and add the bouillon cube and the bouquet garni.
4. Let simmer, covered, for 2 to 3 hours on low heat. Skim off the foam from time to time.
5. Serve hot with steamed potatoes or homemade mashed potatoes.
Which cut of meat should you favor for a braised dish?
When you cook a braised dish (beef bourguignon, daube, carbonade…), you don’t choose any old part of the beef. Indeed, you should favor braising cuts such as the chuck, the beef cheek, or the blade. The chuck is your best ally for a successful beef braise! Rich in collagen, it’s a relatively lean meat but very tender after slow cooking. The safe bet for family cooking!
For meat that is more “flavorful,” we recommend beef cheek, which is very tender, almost “confit” after cooking. Whether it’s today’s carrot-braised dish, a wintry daube, or a red-wine beef bourguignon, this part of the beef fits perfectly.
