Beef with carrots
8 servings
180 minutes
Beef with carrots is a traditional dish of Russian cuisine that combines the deep flavor of roasted meat with the gentle sweetness of carrots. Its roots trace back to ancient village recipes where meat was stewed in an oven with vegetables and aromatic spices. Beef shoulder soaked in wine, thyme, and bay leaves acquires remarkable tenderness, while the combination of bacon, veal, and garlic adds richness to the taste. The dish is perfect for cozy home evenings when one wants to enjoy the aroma of slow-cooked meat. It can be served with rustic bread or mashed potatoes, complemented by fresh herbs. This is a true gastronomic masterpiece that reveals all the charm of Russian cuisine and its love for hearty, soulful dishes.
1
Preheat the oven to 160 degrees. In a large ovenproof skillet over high heat, heat the oil. Sear the beef and transfer it to a large bowl.
- Vegetable oil: 3 tablespoons
- Beef shoulder: 1.5 kg
2
Fry the chopped bacon and veal, then return the beef to the pan.
- Bacon: 1 piece
- Veal shank: 200 g
3
Chop the onion coarsely, place it in the pan with the meat, and fry until the onion is soft.
- Onion: 750 heads
4
Pour in the wine, add chopped carrots, whole tomatoes, peeled garlic cloves, thyme, bay leaf, and pour in 4 cups of water.
- Dry white wine: 4 tablespoons
- Carrot: 1 piece
- Tomatoes: 250 g
- Garlic: 1 kg
- Thyme: 1 bunch
- Bay leaf: 3 pieces
5
Season with salt and pepper. Cover and place in the oven. Bake for 3-4 hours until the meat is tender. Before serving, remove the bay leaves. Enjoy your meal!
- Salt: to taste
- Ground black pepper: to taste
- Bay leaf: 3 pieces