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Glazed Carrot and Beef Tallow Braised Beef Casserole
Indulge in the rich flavors of beef and sweet carrots with this delectable casserole that will warm your soul!
Ingredients
- 2 lbs beef chuck roast, cut into cubes
- 4 cups beef broth
- 2 large carrots, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/4 cup beef tallow
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and pepper to taste
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 325°F (163°C).
In a large Dutch oven, heat the beef tallow and olive oil over medium-high heat.
Sear the beef cubes until browned on all sides, about 5-7 minutes. Remove and set aside.
In the same pot, add the onions and garlic, cooking until soft, about 3 minutes.
Stir in the tomato paste, thyme, rosemary, and carrots, cooking for an additional 2 minutes.
Return the beef to the pot and add the beef broth, bay leaves, salt, and pepper.
Bring the mixture to a boil, then cover and transfer to the oven.
Bake for about 2 hours, or until the beef is tender.
Remove from the oven, discard bay leaves, and garnish with fresh parsley before serving.
Kitchen Tools
- Dutch oven or heavy pot
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Wooden spoon
Chef's Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
Dietary Info
Garnish Ideas
Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Yes, you can use brisket or even lamb for a different flavor.
You can use unsalted butter or ghee as an alternative.
Add red pepper flakes or diced jalapeños for some heat.
Yes, sear the meat first, then transfer everything to a slow cooker and cook on low for 6-8 hours.
It pairs well with crusty bread or a fresh green salad.