Carrots & Ground Beef

6 servings Prep: 10 m Cook: 50 m Total: 1 h Beginner
5.0/5 (4)
Carrots & Ground Beef
A great dish mixing the salty and sweet with ground beef and tender carrots! If you have fresh carrots, you can boil two bunches of carrots in one quart salted water and reserve the liquid (in place of canned). This humble Mawmaw recipe smothers down beautifully and serves well over rice or straight from the pot.

Ingredients

6 servings
  • 2 pounds ground beef
  • 3 (15 oz) cans sliced carrots (reserve juice)
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1 medium sliced onion
  • 1/2 tsp garlic powder
  • Cayenne pepper to taste (optional)

Step-by-Step Instructions

  1. Brown the ground beef and drain the fat. Return to the pan and add the onions and seasonings; cook until onions are soft and translucent.
  2. Drain the carrots, taking care to retain the liquid in the can.
  3. Add the carrots to the cooked meat and onions and cook for approximately 20 minutes, stirring to prevent sticking. Add a couple of tablespoons of the reserved liquid as the mixture starts to stick.
  4. Gradually add one cup of the carrot liquid as the mixture continues to cook (smothers) down. If you don’t have enough reserved liquid, add in some water. Cook an additional 20 minutes or until the liquid has been cooked out. Serve over rice or eat it out right out the pot!

Common Problems and Solutions

Q: Why is my mixture too dry and sticking to the pan?

A: Add the reserved carrot liquid gradually, a few tablespoons at a time, as the mixture cooks. Don't be afraid to add a bit more water if you run out of carrot liquid. The smothering process requires liquid to prevent sticking.

Q: Can I use fresh carrots instead of canned?

A: Absolutely! Boil two bunches of sliced carrots in one quart of salted water until tender, then drain and reserve the cooking liquid. Use the carrots and liquid exactly as you would with canned.

Tips and Techniques

The key to this dish is the “smothering” technique—allowing it to cook down slowly so the flavors concentrate and meld together. Don’t rush it, and stir occasionally to prevent sticking. The final texture should be moist but not soupy.

Ingredient Substitutions

  • ground beef: ground turkey or ground pork
  • canned carrots: fresh carrots (2 bunches, sliced and parboiled)
  • garlic powder: 2-3 cloves fresh minced garlic

Equipment Needed

  • Large skillet or Dutch oven (for browning meat and smothering)
  • Colander or strainer (for draining carrots while reserving liquid)

Historical Context

Smothering is a traditional Cajun and Southern cooking technique that uses low heat and moisture to slowly cook ingredients until they’re tender and flavorful. This method was often used to stretch ingredients during leaner times, making hearty meals from simple components.