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When it's freezing outside, I always put a juicy braised pot on the table. In my kitchen, a pot with tender beef, potatoes and carrots simmers away for hours. The flavors that develop are simply amazing. This slow-cooked stew comforts my soul during chilly days.
Transform your braised dish into a delightful meal
What's great about slow cooking is how beautifully the flavors can bloom. The meat turns super tender and the sauce soaks up all those tasty spices. Adding carrots and potatoes turns this pot into a proper meal that my family can't get enough of.
What goes into my hearty pot
- Beef: 800g shoulder cut, my top pick, nicely marbled so it gets tender.
- Potatoes: 500g waxy ones, cut them into same-sized chunks.
- Carrots: 300g thick slices, they add sweetness and stay firm.
- Onions: Two big ones to create the sauce foundation.
- Red wine: 200ml dry kind for depth, sometimes I switch to grape juice.
- Beef broth: 500ml, homemade works best.
- Spices: Bay leaf, thyme, salt, pepper and a bit of paprika powder.
- Olive oil: For browning from my favorite brand.
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My method for making this braised dish
- The meat
- First I brown the beef in batches using olive oil until it gets nice color. Those brown bits are totally worth gold.
- The veggies
- The onions go in until clear, then I add carrots. Let them cook together about five minutes.
- The sauce
- Pour in red wine, let it reduce, which lifts up all those yummy roasted flavors.
- The finish
- Everything goes back in the pot with potatoes, broth and spices. Then just wait until everything turns tender.
- My secret
- Taste again at the end, pull out the herbs, then serve it up.
My favorite tweaks
I throw in parsnips or mushrooms sometimes. If the sauce seems too runny, I'll add a bit of starch. On days I feel like trying something new, I season with cumin and cinnamon for a touch of Middle Eastern flair.
What tastes best alongside
We always enjoy fresh baguette for soaking up the sauce. Sometimes I'll make dumplings too or a green salad on the side. There are countless pairings and everyone finds their own favorite.
A dish that brings happiness
This braised pot is my comfort food. It combines everything that makes good food special: tender meat, crisp veggies and a flavorful sauce. It's a dish I love cooking again and again.
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My prep shortcuts
I often cut everything up the night before and store it in the fridge. Next day everything comes together super fast. This way I can enjoy the aroma while the pot bubbles away.
Keeping leftovers fresh
In an airtight container this stew stays good for three days in the fridge. When reheating, I sometimes add a bit of broth to make the sauce creamy again. The flavors actually get even stronger the next day.
Nutritious and wholesome
My family doesn't just love this braised pot for its taste. The beef gives us strength, while carrots and potatoes are packed with good nutrients. It's a meal that's good for both body and soul.
Kitchen questions answered
Can I use other meats? Sure, lamb or pork work great too. Can I freeze this pot? Yes, up to three months, just thaw slowly. What other spices work well? Juniper berries and allspice are my hidden gems.
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Pure kitchen joy
This braised pot feels like a warm hug. It makes my family happy, doesn't take much effort to make, and always turns out delicious. It's a dish I love sharing because it brings so much joy.
Frequently Asked Questions
- → What kind of beef should I grab?
Chuck, shoulder, or the flat bottom cut work great. With a long simmer, they turn unbelievably soft.
- → Can I skip the wine?
Definitely. Try some dark grape juice instead for a milder touch.
- → How long does the stew keep?
Keep it in the fridge for 2-3 days. It gets even tastier when you warm it up again.
Conclusion
This beef and veggie stew packs loads of flavor and goes heavy on the roots. After a long slow cook, the taste really pops.