ORIGINAL INVINOVERITAS RECIPE
Slow-cooked beef and carrots
- Servings
- 4
- Preparation
- 20 minutes
- Cooking
- 160 minutes
Approximate times; adjust to ingredient size and your equipment.
The bottle to serve alongside
Fontbreuil · Bordeaux SupérieurThe texture of a Bordeaux red suits tender beef and the concentrated juices of a slow-cooked dish.
Vintage and availability to be confirmed. Adjust this editorial pairing to the actual bottle.
Ingredients
- 800 g stewing beef, cut into 4 cm cubes
- 400 g carrots, 2 onions
- 800 ml stock, 600 g potatoes
- 2 tbsp oil, thyme, bay leaf, salt, pepper
Steps
- Brown the beef in oil in two batches for 8 minutes in total. Add sliced onions and cook for 5 minutes.
- Add carrot chunks, stock, thyme and bay. Cover and simmer gently for 2½ hours, adding a little water if needed.
- Add potato wedges for the last 30 minutes. Cook longer if the beef does not yield easily to a fork. Season and serve.
Cooking with this style of wine
For the pan, choose a simple dry wine of this colour: the actual bottle’s profile still needs checking. There is no need to use this bottle for cooking.