Here’s another recipe that was inspired by my tattoo artist when I last went to see him to work on my Cinderella sleeve project. Had it not been for our little conversation that day, I’d have never, ever thought of using carrot juice to braise a slab of beef. What a beautiful thing I’d have been missing out on. Seriously, this was one of my top discoveries of the past year. I just could not believe the richness, the depth, the fullness and the hint of intriguing sweetness that the carrot juice conferred to this stew.
I loved it so much that I’m thinking I need to make this a regular thing and start using carrot juice in a lot more dishes.
Seriously, if it’s been just as rainy and cold in your part of the world as it currently is in mine, this comforting Garlic and Carrot Braised Beef is the perfect solution to put a little bit of sunshine in your day!
You’re looking at melt-in-your-mouth tender pieces of beef slowly braised in a rich and savory carrot sauce, with tons of earthy slices of carrots and creamy whole cloves of garlic.
You will not believe how highly aromatic and flavorful this stew is… So good yet so simple, I get the feeling that you will be looking forward to the next rainy day, just so you can brighten it up by making a batch of this.
And although it pretty much is a meal on its own, if you need an extra bit of comforting, I say serve this over a bed of egg noodles or fettuccine.
You’ll be in for a serious treat. So much so, you won’t even mind that it’s actually good for you!
Preheat your oven to 350°F
In a large heavy bottomed skillet, the kind that can handle some serious heat, melt a generous amount of healthy cooking fat over high heat.
While the pan is heating, pat your blade roast real dry and sprinkle it generously with salt and pepper. You’re probably gonna want to use about a teaspoon to a teaspoon and a half of each.
Then, once the pan is good and hot, carefully place the roast in and sear it on both sides, without moving it, until a beautiful golden crust forms — about 3 minutes per side.
While the meat is searing away, mix the carrot juice, tomato paste, Dijon mustard, salt and pepper together in a large glass measuring cup and give that a vigorous whisking, until the ingredients are well combined and set aside.
When the meat is done searing on both sides, remove it to a 7 quart Dutch oven.
Return the skillet to the heat source, lower the heat to medium and add the onions and garlic to the pan; cook for about 4-5 minutes or until the onions start to turn soften and color slightly, then pour in the carrot juice concoction.
Again, give that a good whisking to detach all the bits of flavor that clung to the bottom of the pan and simmer for about 1 minute…
…then transfer all that to the Dutch oven.
Throw in a few sprigs of fresh sage and time, then put the lid on and throw that Dutch oven in the preheated oven for 2½ hours.
After that time, you can fish out the herbs; they’ve done their job and they’ll be much easier to remove now than if you wait until later.
Chances are the bones, if present, are ready to be removed, too. Now would be a good time to fish those out as well, if you want.
Add the sliced carrots and smashed garlic and return to the oven; continue cooking for a further 45 to 60 minutes, until the carrots are fully cooked and the meat is tender enough to be pulled apart with a fork.
Tear the meat into smaller pieces with the help of a couple of forks, then garnish with a handful of fresh chopped parsley, if desired, and serve.
- 1- 2.25kg (5lb) beef blade roast
- Generous sprinkle of salt and pepper
- 2 large yellow onions, chopped
- 2 cloves garlic, minced
- 2 cups (480ml) pure carrot juice
- ¼ cup tomato paste
- 2 tbsp Dijon mustard
- ½ tsp salt (I use Himalayan salt)
- ½ tsp ground black pepper
- 2-3 sprigs fresh sage
- 2-3 sprigs fresh thyme
- 6 large carrots, peeled and sliced
- 8-10 large cloves garlic, peeled and smashed with the side of a knife
- Preheat your oven to 350°F
- In a large skillet that can handle some serious heat, melt a generous amount of healthy cooking fat over high heat.
- While the pan is heating, pat the roast real dry and sprinkle it generously with salt and pepper, then place the roast in the hot pan and sear it on both sides without moving it until a beautiful golden crust forms, about 3 minutes per side.
- Meanwhile, mix the carrot juice, tomato paste, Dijon mustard, salt and pepper together in a large glass measuring cup. Whisk vigorously until well combined and set aside.
- Remove the seared meat to a 7 quart Dutch oven and place the skillet back over the heat source. Lower the heat to medium and add the onions and garlic; cook for about 4-5 minutes or until the onions start to turn soften and color slightly, then pour in the carrot juice concoction. Whisk well do deglaze the pan, simmer for about 1 minute then transfer to the Dutch oven. Throw in a few sprigs of fresh sage and time, put the lid on and bake in the preheated oven for 2½ hours.
- After that time, take out the herbs and remove the bones from the roast, if present. Add carrots and garlic and return to the oven; continue cooking for a further 45 to 60 minutes, until carrots are fully cooked and the meat is tender enough to be pulled apart with a fork. Tear the meat into smaller pieces using two forks, then garnish with fresh chopped parsley if desired and serve.