2 cups carrots, cut into 1 inch cubes
1 pound ground beef
1 teaspoon fresh thyme sprigs
1 bay leaf
Preheat oven to 375 degrees F (190 degrees C).
Place beef cubes in a large, deep skillet with onion and garlic. Cook over medium-high heat until meat is easily brown and little is left.
Spoon carrot juice over beef, adding more juice to cover as needed. Add thyme berries if desired. Spoon enough beef fat to cover the bottom of the skillet to prevent scorching. Sprinkle top with about 1 teaspoon of thyme mixture. Bake carrots until beginning to turn brown, about 10 minutes.
Remove bay leaf from skillet. Add vegetable fat to skillet, and adjust seasoning to taste. Cook over medium heat until golden brown and juices run clear.