Best 5 Beefy Carrots Recipes

Are you searching for a hearty and flavorful dish that will tantalize your taste buds and satisfy your craving for comfort food? Look no further than the delectable combination of beef and carrots, a classic culinary duo that has been enjoyed for generations. Whether you prefer the richness of a braised beef stew, the simplicity of roasted beef and carrots, or the convenience of a one-pot skillet meal, this versatile pairing offers endless possibilities for creating a satisfying and memorable dish. Discover the secrets to crafting the perfect beefy carrots, and embark on a culinary journey that will elevate your meals to new heights of flavor and enjoyment.

Here are our top 5 tried and tested recipes!

GLAZED CARROTS

Glazed Carrots image

Simple dish with tender carrots with a buttery glaze and a mild sweetness.

Provided by Tricia McTamaney

Categories Side Dish Vegetables Carrots Glazed Carrot Recipes

Time 25m

Yield 8

Number Of Ingredients 5

Ingredients

2 pounds carrots, peeled and cut into sticks
¼ cup butter
¼ cup packed brown sugar
¼ teaspoon salt
⅛ teaspoon ground white pepper

Steps:

Place carrots into a large saucepan, pour in enough water to reach depth of 1 inch, and bring to a boil. Reduce heat to low, cover, and simmer carrots until tender, 8 to 10 minutes. Drain and transfer to a bowl.
Melt butter in the same saucepan; stir brown sugar, salt, and white pepper into butter until brown sugar and salt have dissolved. Transfer carrots into brown sugar sauce; cook and stir until carrots are glazed with sauce, about 5 more minutes.

Nutrition Facts : Calories 123.6 calories, Carbohydrate 17.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.2 g, Protein 1.1 g, SaturatedFat 3.7 g, Sodium 193.8 mg, Sugar 12.1 g

GLAZED CARROTS

Glazed Carrots image

Brown sugar, butter and orange peel create a tasty glaze for cooked carrots.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 25m

Yield 6

Number Of Ingredients 5

Ingredients

1 1/2 lb carrots, peeled and cut into julienne strips, or 1 1/2 lb ready-to-eat baby-cut carrots
1/3 cup packed brown sugar
2 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon grated orange peel

Steps:

In 2-quart saucepan, heat 1 inch water to boiling. Add carrots. Heat to boiling; reduce heat. Simmer uncovered 6 to 9 minutes or until crisp-tender; drain and set aside.
In 12-inch skillet, cook remaining ingredients over medium heat, stirring constantly, until bubbly.
Stir in carrots. Reduce heat to low. Cook about 5 minutes, stirring occasionally, until carrots are glazed and hot.

Nutrition Facts : Calories 130, Carbohydrate 23 g, Cholesterol 10 mg, Fat 1, Fiber 3 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 17 g, TransFat 0 g

HONEY-GLAZED CARROTS

Honey-Glazed Carrots image

Honey enhances the natural sweetness of carrots in a four-ingredient side dish you can have ready in 25 minutes.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 25m

Yield 6

Number Of Ingredients 4

Ingredients

1 bag (1 lb) ready-to-eat baby-cut carrots
2 tablespoons honey
1 tablespoon butter or margarine
Ground nutmeg, if desired

Steps:

In 2-quart saucepan, place carrots in 1 inch of water. Heat to boiling; reduce heat to low. Cover; simmer 10 to 15 minutes or until tender. Drain well.
Add honey and butter to carrots in saucepan. Cook, stirring frequently, until butter is melted and carrots are glazed. Sprinkle with nutmeg.

Nutrition Facts : Calories 80, Carbohydrate 13 g, Cholesterol 5 mg, Fat 1/2, Fiber 2 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 9 g, TransFat 0 g

SHEET PAN GROUND BEEF, POTATO, AND CARROT DINNER

Sheet Pan Ground Beef, Potato, and Carrot Dinner image

Ground beef patties, carrots, potatoes and onions baked all together for an easy dinner.

Provided by Debbie

Categories Sheet Pan Dinners

Time 1h30m

Yield 4

Number Of Ingredients 7

Ingredients

1 pound ground beef
5 potatoes, peeled and cut into steak fries
4 large carrots, peeled and sliced lengthwise
1 onion, peeled and sliced into rings
salt to taste
ground black pepper to taste
garlic salt to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line a sheet pan with aluminum foil.
Shape the ground beef into patties and place in pan. Layer the vegetables on top of the beef patties, starting with the potatoes, then carrots and finally onions. Season with salt, pepper and garlic salt to taste.
Cover with aluminum foil and seal edges. Bake in the preheated oven until beef is no longer pink and vegetables are tender, about 1 hour.

Nutrition Facts : Calories 451 calories, Carbohydrate 56 g, Cholesterol 71.1 mg, Fat 14.1 g, Fiber 8.3 g, Protein 25.5 g, SaturatedFat 5.5 g, Sodium 132.2 mg, Sugar 6.7 g

IRISH BEEF 'N' CARROT STEW

Irish Beef 'n' Carrot Stew image

My husband was born on St. Patrick's Day, and this is the special meal I make to celebrate that occasion. My family looks forward to it all year.

Provided by Taste of Home

Categories Dinner

Time 1h50m

Yield 4-6 servings.

Number Of Ingredients 11

Ingredients

1 pound carrots, cut into 2-1/2 inch pieces
2 medium onions, chopped
3 tablespoons vegetable oil
3 tablespoons all-purpose flour
Salt and pepper to taste
1-1/2 pounds boneless beef chuck steak, cut into 1-inch strips
1/2 teaspoon chopped fresh basil
2/3 cup Guinness, other dark beer or beef broth
1 teaspoon honey
2/3 cup additional beef broth
Mashed potatoes or boiled potatoes

Steps:

Place carrots in a greased shallow 2-qt. baking dish. In a skillet, saute onions in oil for 5 minutes or until tender. Using a slotted spoon, transfer onions to dish., In a resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat; reserve flour mixture. In the same skillet, brown meat in oil on all sides. Transfer to baking dish., Stir reserved flour mixture into oil; cook and stir over medium heat for 1 minute. Add basil and beer or broth. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in honey and additional broth; return to a boil, stirring constantly. Pour over beef. Cover and bake at 325° for 1-1/2 hours or until beef is tender. Serve with potatoes.

Nutrition Facts :

Tips:

Choose the Right Carrots: Select firm, fresh carrots with a deep orange color. Avoid any carrots that are limp or have blemishes.
Cut Carrots Properly: For even cooking, cut the carrots into uniform pieces. Sliced carrots should be about 1/4-inch thick, while chopped carrots should be about 1-inch pieces.
Use Fresh Beef Broth: Homemade beef broth provides the best flavor, but you can also use a good-quality store-bought brand. If using store-bought broth, dilute it with water to reduce the sodium content.
Brown the Beef: Browning the beef adds depth of flavor to the dish. Make sure to sear the beef in a hot pan until it's browned on all sides.
Simmer Gently: Once the beef and carrots are combined, bring the mixture to a boil, then reduce heat and simmer gently. This allows the flavors to meld and the carrots to become tender.
Use Fresh Herbs: Fresh herbs like thyme, rosemary, and parsley add a burst of flavor to the dish. Add them towards the end of cooking to preserve their delicate flavor.
Season to Taste: Always season your dish to taste. Add salt, pepper, and any other desired seasonings until the flavors are balanced.

Conclusion:

Beefy carrots is a simple yet flavorful dish that's perfect for a weeknight meal. It's packed with tender carrots, savory beef, and a rich, flavorful sauce. By following these tips, you can create a delicious and satisfying dish that the whole family will enjoy. Whether you're a seasoned cook or a beginner, this recipe is sure to become a favorite in your kitchen.