Carrot Beef Stew

What could be more comforting than a good beef stew with tender and tasty carrots and potatoes, onions, thyme, bay leaves ... A treat that makes everyone agree, especially when it's done cold outside. Attention, cook it in advance because this good little dish must simmer slowly but surely, in the rules of the art, because everything comes just in time to who knows how to wait. Try this recipe, savor the enveloping smell of simmered beef that gives life to your home, and enjoy!

1 kg of stewing beef (scoter, breast ...)
1 kg carrots
600 g potatoes
1/2 l red wine
50 g butter
2 large onions
1 drizzle of olive oil
1 sprig of thyme
2 bay leaves
salt, freshly ground pepper

Start by peeling the onions and finely chop them. Salt and pepper the beef, then cut it into a medium-sized cube to make it easier to cook. Then brown it with the sliced ​​onions in a casserole previously heated with butter and a drizzle of olive oil preferably. For perfect cooking, the pieces of meat should be evenly colored on each side.

Peel and cut the carrots into medium-thick slices. Add the pieces to the meat mixture and let them brown for a few minutes while stirring regularly.

Add the wine to deglaze the casserole dish. Remember to stir the bottom of your preparation with a wooden spoon to collect all the cooking juices and aromas.

Peel the potatoes and cut them into 4. You can make more pieces if your potatoes are large. Add them to the casserole dish and cover everything with water. Salt and pepper to taste, then add the bay leaf and thyme on the branch.

Simmer your carrot beef stew for 3 hours over very low heat. Serve hot ... Bon app├ętit!