Your personal cooking assistant

Hello! I'm your AI Chef

Ask me about recipes, cooking techniques, ingredient substitutions, meal planning, or anything food-related!

Chat History

🔍

Find Your Next Dish

Search for recipes, reels, and cooking inspiration

This recipe has no image. Recipes without a cover image will not appear in the feed.
Beef with Carrots

Beef with Carrots

Recipe Book: Yves' Recipe Book

Judith Provost: Same principle as the stew recipe from Orise. I add a tablespoon (15 mL) of Dijon mustard to the broth when cooking the meat or chicken broth. Once the meat is cooked, you add the carrots : )
Main Course

Ingredients

Tick what you need, then build your shopping list.

Cooking for
4 people

Scaled to 4. The saved recipe makes 4 people — nothing here is saved.

0 of 0 selected

Preparation


1

Step 1

Braise (Braise the meat WITH ONIONS) over high heat with butter and oil in the pot. Salt and pepper, of course.

2

Step 2

Add water to deglaze. Let the water evaporate and repeat by adding water so that it makes a little juice.

3

Step 3

In the end, there should be water at the level of the meat.

4

Step 4

Cover and bake at 180ºC for at least 2 hours. Make sure there is always water at the level of the meat.

5

Step 5

Then add the carrots and bake for about 30 minutes. After 30 minutes, add a small can of tomato juice and 250 mL of chicken broth. Finish cooking and serve. And think of my aunt Orise.

Notes

<p>She says you have to do it with love.</p>

Recipe By

Recipe By

Yves Asselin

Comments

Have you tried it? Rate the recipe.

  • FairFair
  • GoodGood
  • ExcellentExcellent

No comments yet — be the first to leave one.

📹 Video

Video Title

Saved
Saved