Eastern European Beef Pot 2

Ingredients

• 800 gbeef cubes
• 2carrots
• 1onion
• 2 tbspoil
• 500 mlwater
• to tastefine sea salt and black pepper

Method

1. Begin by seasoning the 800 g of beef cubes generously with fine sea salt and freshly ground black pepper. Ensure each piece is evenly coated to enhance the flavor throughout the dish.
2. In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Once the oil is shimmering, add the seasoned beef cubes in a single layer, ensuring not to overcrowd the pot. Allow the beef to brown deeply on all sides, turning occasionally. This step is crucial for developing a rich, flavorful base for the dish.
3. While the beef is browning, peel and slice 2 carrots into thin rounds and finely chop 1 onion. Once the beef is well-browned, remove it from the pot and set it aside on a plate.
4. In the same pot, add the chopped onion and sliced carrots. Sauté them in the remaining oil and beef drippings over medium heat until the onions become translucent and the carrots start to soften, stirring occasionally to prevent sticking.
5. Return the browned beef cubes to the pot with the vegetables. Pour in 500 ml of water, ensuring the beef is mostly submerged. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot with a lid and allow it to braise gently.
6. Cook the beef until it is tender and easily pierced with a fork, which should take about 1.5 to 2 hours. The liquid should reduce slightly, and the beef should be succulent and infused with the flavors of the vegetables.
7. Taste the braised beef pot for seasoning, adjusting with additional salt and pepper if necessary. Serve the Eastern European Beef Pot 2 hot, accompanied by rice, crusty bread, or a fresh salad for a complete meal.