In my opinion, nobody does it better than the French when it comes to beef stew. We’ve all probably heard of Beef Bourguignon, a classic for a reason. But if you’re looking for a lighter, more everyday beef stew, I encourage you to make Boeuf aux Carottes—aka Beef & Carrots. It’s a fall-apart beef stew that’s rich yet healthy thanks to the carrots, and it’s much easier to make than Beef Bourguignon!
Key Ingredients & Substitutions:
- Beef Chuck – Beef chuck roast is simply the best for making beef stew. It has a higher fat content, so when it is cooked low and slow it becomes very tender and moist. You could also use beef brisket or short ribs here.
- Carrots – This is literally a beef and carrots stew so I wouldn’t leave out, if anything you can use parsnips or turnips instead.
- White Wine – This helps cut through the richness of the beef and add acidity. If you cannot cook with wine, use extra stock instead.
- Beef Stock – This is the main cooking liquid for this dish, however you can use any stock of choice.
@kellyscleankitchen How to make French beef and carrot stew! #beefstew #stew ♬ Stompin At The Savoy - Benny Goodman
French Beef & Carrots Stew
Prep Time: 20 minutes
Cook Time: 2 Hours 20 minutes
Total Time: 2 Hours 40 minutes
Serves: 6
Ingredients:
- 2 lb beef chuck roast, cut into 1 inch cubes
- salt and pepper to taste
- 3 tbsp avocado oil
- 1 onion, diced
- 5 garlic cloves, minced
- 2 tbsp tomato paste
- 2 cups dry white wine
- 3 cups beef stock
- 1 bay leaf
- 3 sprigs thyme
- 1.5 lbs carrots, cut into large rounds
Preparation:
STEP 1.
Preheat the oven to 325°F.
STEP 2.
Season the beef on all sides with a generous amount of salt and pepper. Do this 30 minutes to 1 night prior to cooking.
STEP 3.
In a large dutch oven, add oil over medium high heat and sear beef, working in batches to make sure not to overcrowd the pan. Remove the beef once it is golden brown and set aside. Do this with all of the beef.
STEP 4.
In the same pot, add the onions. Saute until translucent and cooked through, around 5-8 minutes. Season with salt as you go. Once cooked, stir in the garlic and tomato paste and coat the onions. Saute for 2 minutes, or until fragrant.
STEP 5.
Deglaze the pan with the white wine – this means stir in the white wine and bring it up to a simmer. Scrape any of the fond on the bottom of the pan to pick up the flavors. Simmer and reduce by half, around 3-5 minutes.
STEP 6.
Stir in the beef stock, bay leaf, thyme, salt and pepper to taste and add the beef back to the pot. Bring it up to a low simmer and top with the lid. Transfer to the oven and braise for 1 hour.
STEP 7.
Remove the pot from the oven and add the carrots to the pot, making sure they are submerged. Return to the oven and braise for another 1 hour.
STEP 8.
Remove the pot from the oven and cool for 10 minutes. Discard the bay leaf and thyme. Serve and enjoy!
I would cut onions into same size as onions,also add flour as a thickning for the sauce so its not runny, also add chopped potatoes,and other vegetables if required,peas a definite yes,a good British stew better than the french 🐸
I would cut onions into same size as beef pieces also add flour as a thickning for the sauce so its not runny, also add chopped potatoes,and other vegetables if required,peas a definite yes,a good British stew better than the french 🐸
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