Cider Braised Beef with Carrots

Ingredients

• 1.2 kg beef chuck(cut into 4 cm cubes)
• 500 g carrots(cut into thick pieces)
• 1 piece onion(diced)
• 30 ml olive oil
• 300 ml dry cider
• 500 ml beef stock
• 30 ml tomato paste
• 2 piece bay leaves
• 5 ml salt

Method

1. Heat the oven to 160 C. Pat the beef dry and season with salt. [160°C]
2. Heat oil in a Dutch oven and brown the beef in batches; set aside. [15 min]
3. Soften the onion in the pot, stir in tomato paste, then add cider and scrape up the browned bits. [5 min]
4. Add beef, stock and bay leaves; cover and braise in the oven for 100 minutes. [160°C · 1 h 40 min]
5. Add the carrots and cook, covered, until both carrots and beef are tender. [160°C · 30 min]
6. Remove bay leaves and skim excess fat before serving.