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Boeuf aux carottes (Beef with Carrots)

Boeuf aux carottes

A hearty French dish made with beef, carrots, onions, wine, broth, and herbs. It is a delicious, slow-simmered meal you will want to make again and again.
Course Main Dish
Cuisine French
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 4 people
Author Renee

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 pounds stew beef trimmed, cut into medium-large pieces, and dried with a paper towel
  • 2 teaspoons kosher salt
  • 1 teaspoon fresh ground pepper
  • 3 small onions peeled and chopped
  • 1 1/2 cups dry white wine
  • 1 1/2 cups low-sodium beef broth
  • 2 springs of fresh thyme
  • 2 bay leaves
  • 2 pounds carrots peeled and sliced into 1-inch pieces

Instructions

  1. In a large dutch oven or similar heavy pot, heat the butter and oil on medium-high heat. Sprinkle the beef with 1 teaspoon salt and 1/2 teaspoon pepper. Cook the beef, in batches, until browned on all sides. Transfer the browned beef to a plate and set aside.
  2. Reduce the heat to medium, add the onions to the pot, and cook on until translucent. Add the wine and stir using a wooden spoon to scrape off any bits on the bottom of the pot. Add the beef, stock, 1 teaspoon salt, 1/2 teaspoon pepper, thyme, and bay leaves to the pot. (The herbs can be tied into a bouquet garni for easy removal when done). Stir and bring the mixture to a boil. Cover the pot and reduce the heat to low. Simmer for 2 hours. Stir in the carrots, cover the pot, and simmer for an additional hour. Discard the bay leaves and thyme stems (or bouguet garni). Serve with French bread.

Recipe Notes

A hearty French dish made with beef, carrots, onions, wine, broth, and herbs. It is a delicious, slow-simmered meal you will want to make again and again.