Ingredients
(6 servings)
- 1 chuck roast cut into 6 or 1.5 kilos of beef cubes
- 1 bag of carrot puree Épurée
- 8 Carrots
- 4 cups baby potatoes, cut in half
- 2 red onions
- 4 cloves of garlic
- 3 tablespoons of flour
- 2 sprigs of fresh thyme
- 2 laurel leaves
- 1 ½ cups of beef broth
- ½ cup white wine
- Olive oil
- Fresh cilantro (optional)
- Flower of salt
Suggestion (addition)
- N’hésitez pas à ajouter des légumes votre choix.
Preparation
- Peel the carrots and cut them into 1 cm slices.
- Peel the 2 red onions and cut them into quarters.
- Chop the garlic and keep the vegetables aside.
- Combine in a bowl, the puree carrot Épurée, beef broth and white wine.
- Heat a large skillet and add olive oil.
- Season the beef pieces with salt and pepper and place them in the pan. Brown all sides of the meat. When the pieces of meat are well caramelized, put them in the slow cooker with the grelots.
- Then add the carrots, onions and garlic to the pan to roast them a little.
- Add flour and coat vegetables well.
- Add the liquid (puree Epurée, broth and wine) and bring to a boil. Then transfer to the slow cooker.
- Add thyme and bay leaf. Cover and cook slowly for 8 hours.
- Just before serving, add fresh coriander and a little flower of salt.
