Beef goulash with carrots

Name: Beef goulash with carrots
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 4
Ingredients: 800 g Beef cheek; 10 g fresh ginger; 2 Onions; 1 Garlic clove; 50 g Flour; 2 TABLESPOONS Oil; 1 TEASPOON Butter; 750 ml dry red wine; 750 ml Beef broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 600 g thin carrots; 1 Branch rosemary; 2 fresh bay leaves; 7-10 Tbsp Oregano

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Servings: 4

800 g Beef cheek
10 g fresh ginger
2 Onions
1 Garlic clove
50 g Flour
2 TABLESPOONS Oil
1 TEASPOON Butter
750 ml dry red wine
750 ml Beef broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
600 g thin carrots
1 Branch rosemary
2 fresh bay leaves
7-10 Tbsp Oregano

Directions

1
Dab meat dry and cut into cubes. Peel ginger and chop finely. Peel and finely dice onions. Peel and finely chop garlic. Turn meat in flour. Heat oil and butter in a frying pan.
2
Fry the meat for 3-4 minutes while turning it. Add garlic, onions and ginger and fry for approx. 1 minute. Deglaze with wine and stock. Bring to the boil, season with salt and pepper.
3
Cover and braise at low heat for about 3 hours.
4
In the meantime, peel the carrots and cut them into pieces. Rinse rosemary and bay leaf. Add the carrots, rosemary and bay leaf to the goulash about 30 minutes before the end of the cooking time and stir in. Season to taste with salt and pepper.
5
Take the goulash off the stove, remove the rosemary and laurel. Garnish goulash with oregano if desired.