Bœuf aux carottes (braised beef with carrots)

Name: Bœuf aux carottes (braised beef with carrots)
Total time: 1 h 30 min
Yield: 5 servings
Cuisine: French
Ingredients: 1 kg beef shoulder or shin, diced; 1 kg carrots, cut into thick slices; 2 onions, finely chopped; 100 g smoked bacon, diced (optional); 2 tbsp oil; 1 tbsp flour; 200 ml white wine or water; 500 ml stock; 1 bouquet garni (bay leaf, thyme, parsley stalks); salt, pepper

Time: 1 hr 30 min (about 30 min hands-on)5 servingsapprox. 730 kcal / serving (estimated)approx. 12 g protein / serving

Bœuf aux carottes (braised beef with carrots) (illustration)

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Method

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Brown the meat in batches in the oil; take out.
In the same pan, fry the bacon and onion for 5 minutes, sprinkle with the flour and pour in the wine.
Return the meat, add the stock and bouquet garni, season and braise covered over low heat for 45 minutes (20 minutes in a pressure cooker).
Add the carrots and cook for another 30 minutes until the meat is tender and the carrots soft.
Serve with potatoes or pasta; it keeps 4 days in a box; reheat covered in the microwave for 2-3 minutes, stirring halfway.

A Receptnaptár original recipe. Calories and protein are estimated.

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