Slow Braised Beef Carrot Stew
A deeply dark beef stew braised in red wine until the sauce turns glossy and the meat falls apart, studded throughout with sweet braised carrots.
A long braise in red wine and beef broth is what gives this stew its deep color and complex flavor, far beyond what a quick simmer can achieve. Searing the meat hard before it goes into the pot and reducing the wine fully burns off any harsh edge, leaving a sauce that clings to the spoon. Carrots added midway through turn silky and sweet.
Prep
25 min
Cook
2 hr 30 min
Total
2 hr 55 min
Serves
6
Level
Hard
Calories
420 / serving
Ingredients
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