Beef Braised in Carrot Juice
Beef Braised in Carrot Juice
Ingredients
- 1 1/2 lb (675 g) stewing beef (boneless blade roast), cut into 4 pieces
- 1 onion, cut in half
- 3 tablespoons (45 ml) olive oil
- 2 cups (500 ml) carrot juice
- 4 cloves garlic, chopped
- 1 stalk celery, cut into 3 or 4 pieces
- 1 bay leaf
- 6 carrots, cut into 1/2-inch (1-cm) slices
- 2 leeks, white parts only, cut into 1-inch (2.5-cm) lengths
- 2 tablespoons (30 ml) chopped flat-leaf parsley
- Salt and pepper
Instructions
- With the rack in the middle position, preheat the oven to 180°C (350°F).
- Season the meat with salt and pepper.
- In a Dutch oven over medium-high heat, brown both sides of the meat and the cut sides of the onion in the oil. Add the carrot juice, garlic, celery and bay leaf.
- Bring to a boil. Cover, transfer to the oven and bake for 2 hours.
- Add the carrots and leeks and continue baking, uncovered, until the vegetables are tender, about 40 minutes. Adjust the seasoning.
- Bring the Dutch oven to the table and serve family-style with potatoes or long-grain rice. Sprinkle each serving with parsley.
Beef Braised in Carrot Juice