On Sep 21, 8:57*am, donny > wrote:
> Hi. *I just read a recipe for braised beef cheeks in red wine. *After
> browning the beef, pot is deglazed etc. *Beef is put back in and red
> wine and stock added. *Baby carrots are added at this time as well.
> Question: *The stew must simmer a couple of hours at least. *Will the
> carrots not turn to mush?

There are both texture and taste to consider. Sounds like the recipe
wants the full flavor and sweetening effect of long simmering carrots.
Baby carrots, being usually shaped portions of big old carrots, will
hold their shape. Personally I think too much long cooked carrot is
overpowering, so what I do is include one carrot from the beginning.
Then about a half hour before the stew is finished, I remove that
carrot and put in however many sliced carrots I want in the final
dish. That way I get the texture of carrots I want and still control
the sweetness. -aem