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Here are the ingridients that are required to make a heavenly Beef and carrots in red wine:
- Use 750 g of beef chuck.
- Provide 4 of large carrots, peeled and cut into 2 cm thick slices.
- Prepare 1 of large onion, chopped.
- Prepare 3 cloves of garlic, minced.
- Prepare 1-750 ml of bottle dry red wine (Pinot Noir, Merlot, Cab all work).
- Prepare 4-5 of fresh thyme sprigs.
- You need 2 of bay leaves.
- Use 1 cup of beef stock.
- You need 1/4 cup of balsamic vinegar.
- Take 2 tbsp of cornstarch.
- Provide of Fresh Italian parsley, chopped for garnish.
Ready with the ingridients? Here are the steps on cooking Beef and carrots in red wine:
Soffrito – After that, we slowly sauté garlic, onion, carrot and celery. It's packed with beef, bacon, shallots, carrots and mushrooms, which are slowly braised in a rich red-wine stock. Beef chuck roast gets a long, slow simmer in tomatoes and red wine for a deeply flavorful dinner that cooks all day in the slow cooker. I've made it several times and it has been fantastic each time. I add large chunks of potatoes and carrots to take advantage of the extra juice and save time and it works.
Recipe : Beef and carrots in red wine
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