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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.
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 4 people
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
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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.
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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.