Beef Stew with Carrots

Preparation info
  • Serves


    • Difficulty


Appears in
Apples for Jam

By Tessa Kiros

Published 2010

  • About

This will be really soft and should have a nice amount of sauce after it has been cooking for a couple of hours. It is wonderful served with the sage and rosemary mash (overleaf). You decide if you want to leave a bit of fat on the meat or not — I like it sometimes with and sometimes without.


  • 3 tablespoons olive oil
  • 700 g(1 lb9


Heat the oil in a large flameproof casserole. Add the beef and brown it over high heat until it is deep golden on all sides, salting the done parts as you go. Add the onion and fry until it is lightly browned and looking a bit sticky. Add the butter, garlic and thyme and cook until you can smell the garlic. Add the wine, cook until it has evaporated and then add the puréed tomatoes.