Boeuf aux Carottes (Braised Beef with carrots)
by Art of the Home
Ingredients (for 6 servings)
- About 3 lbs beef chuck roast
- 2 Tbsp olive oil
- 2 Tbps flour
- 6 carrots
- 1 big onion or 2 medium ones
- 3 TBSP of tomato paste
- 2 cups beef broth (homemade beef broth, store bought beef broth, 2 cups of water with 1/2 tsp of beef base, or 2 cups of water with 1 beef bouillon cube)
- 1 glass of white wine (about 1 cup)
- 2 garlic cloves
- 2 bay leaves
- 1 sprig of rosemary (optional)
- Salt & pepper
- Preheat oven to 325 °F.
- Take beef out of the fridge 1/2 hour ahead. Cut the beef in small chunks (about 3/4 inches diameter) and pat dry. It is an easy but important step that will insure your meat will brown nicely.
- Heat olive oil in an oven proof casserole. It should have a lid — it will be needed for braising in the oven. We used our Le Creuset enameled cast -iron 7 1/4 quart round French oven for this recipe.
- Peel and wash carrots. Cut in 1/2 inch rounds.
- Peel and chop onions.
- Peel garlic cloves and cut it in half lengthwise.
- Once beef has browned (about 10-15 min), set aside.
- Sautée carrots and onion in meat juice under medium heat (about 10-15 min).
- Return meat chunks to the pot. Sprinkle with flour and stir so all beef is coated. Cook for about 5 minutes under low to medium heat.
- Add in beef broth, wine, garlic, bay leaves, rosemary sprig, and mix in tomato paste. Bring back to a gentle boil.
- Check in every hour and mix stew, scraping the bottom to make sure it doesn’t stick. Should be done in about 2.5 to 3 hours depending on the quality of the beef.
Art of the Home Suggestions:
- Bacon lovers: a boeuf aux carottes can also include bacon so feel free to add a couple of thick slices of bacon cut in small pieces. Simply add the bacon when you are sautéing the carrots and onions.
- Side dish: half a cup (per person) of cooked steamed potatoes, jasmine rice or noodles pairs really well with this stew.
- Baguette lovers: if you don’t have a side dish, bread is a great alternative. Soak up the sauce with a fresh baguette, delicious!
- Wine substition: you can skip the wine and add beef bouillon instead.
- Make ahead of time: a boeuf aux carottes is even better the following day. So make it the day before, this will free you up the following day. Or make it up to a couple months ahead and freeze it (preferably in a glass container) and be ready at a moments notice with a delicious boeuf aux carottes.
List of Cookware and Utensils
|Le Creuset Enameled Cast-Iron Round French Ovens, 7 1/4 Quart|