Beef and Carrot Stew
Beef and Carrot Stew
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  • 8 carrots, peeled and cut into 1-inch (2.5-cm) pieces
  • 4 cups (1 litre) baby potatoes, halved
  • 2 cups (500 ml) carrot juice
  • 1 boneless beef chuck roast, about 2 lb (1 kg), cut into 6 pieces
  • 1/4 cup (60 ml) butter
  • 2 onions, cut into thin wedges
  • 4 cloves garlic, finely chopped
  • 2 tablespoons (30 ml) all-purpose flour
  • 1 cup (250 ml) beef broth
  • Salt and pepper
  • Preparation
  • In a slow cooker, combine carrots, potatoes and carrot juice. Season with salt and pepper. Set aside.
  • In a large skillet, brown meat in half the butter. Season with salt and pepper. Transfer to cooker.
  • In the same skillet, brown onions in remaining butter. Add garlic and cook for 1 minute. Sprinkle with flour and cook for 1 minute, stirring constantly. Deglaze skillet with broth and bring to a boil while stirring. Transfer to cooker.
  • Cover and cook at low temperature for 8 hours. Adjust seasoning.
  • Description
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