The Best Carrot Casserole – with Steak and Clementine, Served with Homemade Garlic Bread

Ingredients

• 4 ½ dl plain white flour
• ¼ pack dry yeast
• ¼ tsp salt
• 2 ½ dl lukewarm water
• 5 dl water
• 1 x vegetable bouillon
• 3 x carrot
• 2 x shallots
• 80 g entrecôte
• 2 dl alcohol-free beer
• 2 tbsp butter
• 2 clove garlic
• 1 handful parsley
• 1 x clementine

Method

1. Start by making the bread. Mix together wheat flour, salt, dry yeast and lukewarm water in a kitchen machine and let it knead for about 10 minutes. Cover with a cloth and let the dough rise in a warm place until doubled in size. About 30 minutes.
2. Boil water in a pot and add vegetable bouillon. Simmer this until the cube is dissolved.
3. Fry the garlic and shallot until soft and add the meat. Pour in non-alcoholic beer. You can also use regular beer or dry white wine if you prefer. Add carrots.
4. Add the vegetable broth. Reduce the liquid by simmering the pot for about 40 minutes with the lid off. It is in this way that what seems like a soup turns into a stew. Stir a few times. In the meantime, bake the bread.
5. Roll out the dough into a square. To a bowl, combine room temperature butter and minced garlic and parsley. Spread the mixture and roll the dough tightly into a sausage.
6. Cut the dough lengthwise, and open up so you can see stripes in the dough and filling. Braid the dough over each other every other time and let the ends meet so it becomes a circle. Place it on a baking sheet in a round shape of 20 cm in diameter (for one serving). Set it aside to rise for another 20 minutes.
7. Heat the oven to 200 degrees and bake the bread for about 20 minutes until the top is golden. As soon as you have taken the bread out of the oven, brush with melted butter and sprinkle with some flaky salt. Definitely tastes best warm straight from the oven.
8. Cut the clementine in half and squeeze the juice over the pot. Stir to combine. Enjoy the stew with the delicious bread.