Slow-cooked roast beef with brown cream, potatoes, and carrots

 

Slow-cooked roast beef with brown cream, potatoes, and carrots

Ingredients:

800g braising beef (chuck, rump, collar), cut into large cubes

600g potatoes, peeled and cut into chunks

3 carrots, sliced

2 onions, diced

3 garlic cloves, minced

2 tbsp flour

2 tbsp tomato paste

20cl red wine or beef broth

40cl beef broth

15cl heavy cream or crème fraîche

1 tbsp Worcestershire sauce (optional)

2 bay leaves, 1 sprig of thyme

Salt, pepper

Olive oil or butter

Preparation:

1. Sear the meat

In a casserole dish, heat a drizzle of oil.

Add the beef, season with salt and pepper, and brown well on all sides. Remove and set aside.

2. Sauté the vegetables

In the same casserole dish, add a little oil if necessary.

Sauté the onions, garlic, and carrots for 5 minutes.

Sprinkle with flour and mix well.

Stir in the tomato paste, then deglaze with red wine or a little broth.

3. Slow Cook

Return the beef to the casserole dish. Add the remaining broth, herbs, and Worcestershire sauce (if using).

Cover and simmer over low heat for 1.5 to 2 hours, or until the meat is tender.

4. Add the potatoes

30 minutes before the end of cooking time, add the potatoes.

Check for doneness at the end of cooking time: everything should be tender.

5. Creamy Finish

Remove the herbs. Add the cream at the end of cooking, and simmer uncovered for another 5 minutes to thicken the sauce.

Serving:

Serve piping hot, sprinkled with freshly chopped parsley or a twist of black pepper. Serve with bread for dipping!