Beef and Carrot Stew Recipe
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Ingredients
-
4 lbs
roast
(beef chuck)
-
1
onion
(peeled and stuck with 4 cloves, plus 2 onions, sliced thin)
-
1
orange zest
-
10
parsley sprigs
(4 thyme sprigs, and a bay leaf, tied with kitchen string)
-
4
thyme
(sprigs, and a bay leaf, tied with kitchen string)
-
2
herb
(bouquets—each made with 10 parsley sprigs, 4 thyme sprigs, and a bay leaf, tied with kitchen string)
-
2 tbsps
cognac
(or other brandy)
-
1 btl
red wine
(fruity, like a cotes du rhone)
-
ground black pepper
(Coarse salt and freshly)
-
coarse salt
(and freshly ground black pepper)
-
3 12 tbsps
olive oil
-
2
garlic cloves
(minced)
-
2 tbsps
tomato paste
-
1 12 lbs
carrots
(small, peeled)
-
2 tsps
orange zest
(grated)
Preparation
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