Beef in Sauce with Potatoes and Carrots

Ingredients

• Stewing beef (Chuck, beef cheek, or short rib, cut into pieces)
• Butter (For searing the meat, with the olive oil)
• Olive oil (For searing the meat, with the butter)
• 2 Red onions (Thinly sliced)
• 2 gousses Garlic
• 4.5 tbsp Soy sauce (The source specifies 4 to 5 tablespoons)
• 2 tbsp Tomato paste
• Salt (To taste)
• Pepper (To taste)
• Garlic powder (To taste)
• Paprika (To taste)
• 2 tbsp Veal stock
• Water (Add enough to cover)
• Baby potatoes (Peeled; some will be blended to thicken the sauce)
• Carrots (Cut into pieces; some will be blended to thicken the sauce)

Steps

1. 1

   Cut the beef into pieces.

2. 2

   Sear the pieces of beef in the butter and olive oil over high heat for 2 minutes.

3. 3

   Set the meat aside.

4. 4

   Add the sliced red onions and garlic cloves.

5. 5

   Cook until the onions are very tender.

6. 6

   Deglaze with the soy sauce, then reduce for 10 minutes over medium heat.

7. 7

   Add the tomato paste.

8. 8

   Return the meat to the pan.

9. 9

   Add the salt, pepper, garlic powder, and paprika.

10. 10

    Add the veal stock, then pour in enough water to cover the ingredients.

11. 11

    Cover and cook for 1 h 30.

12. 12

    During this cooking time, peel the baby potatoes and cut the carrots.

13. 13

    After 1 h 30 of cooking, add the potatoes and carrots to the Dutch oven.

14. 14

    Cook for another 30 minutes, until the vegetables are tender.

15. 15

    Blend some of the potatoes and carrots to make a purée.

16. 16

    Add this purée to the sauce to thicken it, then serve the beef in sauce.

Notes

The quantities of beef, butter, olive oil, potatoes, carrots, and spices are not specified in the source. The source says to blend some potatoes and carrots, then add the purée to the sauce to thicken it. The dish is suggested with homemade bread.

Nutrition per serving

• main course
• braised dish
• beef
• French
• slow-cooked
• potentially gluten-free
• family meal