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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

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Cooking for
4 people

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Preparation


1

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

2

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

3

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

4

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

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

Judith Provost

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