Composition / ingredients
Step-by-step cooking
Step 1:
How to make beef stew with carrots and onions? Prepare the ingredients. You can take beef from any part of the carcass: tenderloin, shoulder blade, dorsal part. But of course, a dish of fresh meat will be better and tastier, and tenderloin, with a minimum of veins and films, without bones, will be more tender. If your meat is frozen, defrost it in advance on the bottom shelf of the refrigerator.
Step 2:
Wash and dry the carrots. Peel the carrots, cut them into thin circles. It gives a pleasant taste and tenderness to the meat, but with its amount you should be careful not to clog the taste of beef.
Step 3:
You can increase or slightly decrease the volume of vegetables to taste, although onions will definitely not spoil beef. Peel the onion, wash, dry, cut into half rings. If desired, you can take a purple sweet onion.
Step 4:
Wash beef meat well, remove veins, films, cut into small cubes. You can add pork fat, it will make the dish more tender, although slightly greasy. Take a frying pan with a thick bottom and high sides, with a lid. Put the pan on the stove.
Step 5:
Transfer the beef to the pan, pour a glass of water. Add the bay leaf and allspice peas. Bring the broth to a boil, reduce the heat to medium and simmer the meat under the lid for about 40 minutes. During this time, almost all the liquid will evaporate.
Step 6:
Add onions and carrots to the pan with meat, pour in vegetable oil, add spices: salt to taste, ground black and hot red pepper. Pour in a little water, if there is not enough liquid, so that it covers the contents by half and simmer the dish for about 15-25 minutes until the meat is soft. Focus on your stove. Turn off the fire. Broth should remain at the bottom of the pan.
Step 7:
Serve the meat as an independent dish, pouring broth from the pan. Or with some kind of side dish. Beef with carrots will be delicious with mashed potatoes, pasta, porridge, or with fresh vegetables or salad of them. Enjoy your meal!
Many people like meat when it is cooked with a minimum of additives that shade its taste and heavy ingredients. This dish corresponds to such wishes. But do not be afraid that the meat will be tough and tasteless. Beef turns out tender, juicy, literally melting in the mouth, thanks to the presence of vegetables in the recipe: carrots and onions, and properly selected spices. And if desired, you can prepare a side dish for this meat separately or serve it with fresh vegetables.
To avoid irritating the mucous membrane of the eyes when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.
Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .
Keep in mind that the final result in this dish also depends on how you chop the carrots: grated carrots will turn into mush during heat treatment and mix evenly with the rest of the ingredients, cut into strips or cubes will retain their shape.
The calorie content of the products possible in the dish
- Melted beef fat - 871 kcal/100g
- Fat beef - 171 kcal/100g
- Lean beef - 158 kcal/100g
- Beef brisket - 217 kcal/100g
- Beef - okovalok - 380 kcal/100g
- Beef - lean roast - 200 kcal/100g
- Beef shoulder - 137 kcal/100g
- Beef - ribs - 233 kcal/100g
- Beef - ham - 104 kcal/100g
- Beef - tail - 184 kcal/100g
- Boiled ham - 269 kcal/100g
- Beef corned beef - 216 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Ground red pepper - 318 kcal/100g
- Allspice - 263 kcal/100g
