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Double Carrot Stew

With winter closing in, this is the time of year that kitchens switch over from salads, stir-fries and steamed foods to stews, braises and roasts. Need to warm up with a hearty and nutritious stew?   Click here for Marc Matsumoto's recipe.

Double Carrot Stew

This stew has more carrots in it than meat. By grating some of the carrot into the braising liquid, it not only imparts flavor and color, it lends a natural sweetness to the sauce without adding any sugar. The subtle sweetness accentuates the fruity flavors of the tomato providing a sublime contrast for the rich, meaty beef. 

Recipe from: Marc Matsumoto, culinary consultant and recipe repairman who shares his passion for good food through PBS Food's Fresh Taste Blog and his website norecipes.com