Grandma's Beef with Melted Carrot
Grandma's tender beef with carrots, with its pieces of chuck that fall apart with a fork and its golden brown sauce slightly sweetened by the carrots. The Cookeo's pressure cooking compresses into 30 minutes what 2.5 hours of simmering in the oven used to produce. The result is the same — or even better, because the meat remains juicier. A great classic of French cuisine accessible during the week.
Preparation
- 1
Dry the chuck cubes with absorbent paper. Salt and pepper generously on all sides. Lightly flour the pieces by rolling them in flour, shaking off the excess.
💡 Drying the meat is crucial to achieve a nice browning. The flour, by caramelizing, will thicken the sauce naturally during cooking. Don't add too much flour — just a thin layer.
- 2
Browning mode: pour the oil into the bowl. When hot, sear the pieces of beef in several batches (not all at the same time) for 3-4 minutes until a nice golden brown crust on all sides. To book.
⏱ 8 min💡 The key to beef with carrots: intense browning, in small quantities. If you add all the meat at once, it will boil in its own juices instead of browning. Work in 2-3 batches depending on the size of the tank.
- 3
In the same bowl (without cleaning), brown the chopped onion for 2 minutes. Add the crushed garlic and tomato paste. Mix and cook for 1 more minute, scraping up any juices from the bottom.
⏱ 3 min💡 The brown juices stuck to the bottom of the vat after browning are gold in terms of flavor. The tomato paste will 'pinch' slightly at this stage, developing umami notes.
- 4
Add the pieces of beef back. Add the carrots, hot broth, red wine and bouquet garni. Mix. The meat should be 2/3 submerged.
💡 If wine is used, pour it in first and scrape the bottom to loosen all the juices before adding the stock. A wine that is not great in the bottle will still make a delicious dish — it loses its alcohol and only the aromas remain.
- 5
Close the lid. Pressure cooking mode: 30 minutes.
⏱ 30 min💡 Allow to naturally release at least 5 minutes before opening — this gentle release continues cooking gently and keeps meat juicier than quick release.
- 6
Remove the bouquet garni. Check the tenderness of the meat — it should fall apart easily with a fork. If necessary: ​​re-seal and cook for an additional 10 minutes.
đź’ˇ Tenderness depends on the quality and age of the chuck. Some pieces need 40 minutes. Don't hesitate to extend.
- 7
If the sauce is too liquid: remove the meat and carrots, activate Browning Mode for 3-4 minutes uncovered to reduce it. Replace the filling and serve with steamed potatoes, fresh tagliatelle or polenta.
⏱ 4 min💡 This dish is even better reheated the next day. The sauce thickens and the flavors develop more upon standing.
