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Beef stew with carrots and onions

Braised Beef with Carrots and Onions

Everyday ingredients, tasty, simple — a family main! Beef with carrots comes out remarkably tender and juicy from braising in broth with onions. Serve it with sauce or without. It goes with any side and with vegetable salads — simple, filling, and still low in calories.

Snezhana

Recipe author

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Composition / ingredients

Servings:

Beef

500

Carrots

250

Onion

150

Water

Bay leaf

Allspice

Ground black pepper

Ground red pepper

Salt

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 56 % 10 g

Fats 28 % 5 g

Carbohydrates 17 % 3 g

98 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make braised beef with carrots and onions? Get your ingredients ready. You can use beef from any part of the animal — tenderloin, shoulder, or back. Fresh meat makes the best-tasting dish, and boneless tenderloin, with the least sinew and membrane, comes out the most tender. If your meat is frozen, thaw it ahead of time on the bottom shelf of the fridge.
Step 2:

Wash and dry the carrots. Peel them and cut into thin rounds. They lend the meat a pleasant taste and tenderness, but go easy on the amount so they don't overwhelm the beef.
Step 3:

You can add a bit more or less vegetables to taste, though onion definitely won't hurt the beef. Peel, wash, dry, and cut the onion into half-moons. You can use a sweet red onion if you like.
Step 4:

Rinse the beef well, trim off the sinew and membrane, and cut it into small cubes. You can add a little pork fat to make the dish more tender, though slightly richer. Use a heavy-bottomed skillet with high sides and a lid, and set it on the stove.
Step 5:

Put the beef in the skillet and pour in a cup of water. Add the bay leaves and allspice berries. Bring the broth to a boil, reduce the heat to medium, cover, and braise the meat for about 40 minutes. By then almost all the liquid will have cooked off.
Step 6:

Add the onion and carrots to the skillet, pour in the vegetable oil, and add the seasonings: salt to taste, ground black pepper, and hot red pepper. If it's dry, add a little water so the liquid covers the contents halfway, and braise for about another 15 to 25 minutes until the meat is tender. Go by your stove. Turn off the heat; there should be some broth left in the bottom of the skillet.
Step 7:

Serve the meat on its own, spooning over the broth from the skillet, or with a side. Beef with carrots is great with mashed potatoes, pasta, grains, or fresh vegetables and salad. Enjoy!

A lot of people love meat cooked with just a few simple additions that bring out its flavor, and no heavy ingredients. This dish fits that bill — and don't worry that it'll come out tough or bland. Thanks to the carrots and onion and the right spices, the beef turns out tender, juicy, and practically melt-in-your-mouth. If you like, make a side separately or serve it with fresh vegetables.
To keep your eyes from stinging when you cut the onion, rinse the onion and knife in cold water. Rubbing the cutting board with a piece of lemon before slicing keeps it from soaking up the oniony smell.
Note: the wrong pan can ruin even the best recipe, so use a good heavy skillet.
Keep in mind that how you cut the carrots changes the result: grated carrot cooks down into a soft purée that blends evenly with everything else, while strips or batons hold their shape.