Beef and Carrot Stew in Sauce

Name: Beef and Carrot Stew in Sauce
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6
Cuisine: French
Ingredients: 1 kg Beef stew meat (cut into 2-3 cm (1-inch) cubes); 500 g Carrots (about 5-6 medium, peeled and sliced into rounds or chunks); 1 large Onion (chopped); 3 cloves Garlic (minced); 2 tablespoons Tomato paste; 500 ml Beef broth (2 cups); 250 ml Dry red wine (1 cup, or more beef broth for a non-alcoholic version); 2 tablespoons All-purpose flour; 2 tablespoons Olive oil; 3-4 Fresh thyme sprigs; 1 Bay leaf; 1 teaspoon Salt (or to taste); 0.5 teaspoon Black pepper (or to taste); 2 tablespoons Fresh parsley (chopped, for garnish (optional))

A classic French comfort food, Bœuf Carotte is a rich and savory beef stew simmered with tender carrots, aromatic onions, garlic, and a flavorful sauce. Perfect for a cozy meal, this hearty dish features succulent beef cooked until fork-tender in a deeply satisfying gravy, ideal for serving during colder months.

#beef stew

#french cuisine

#comfort food

#carrots

#winter meal

#braised beef

#hearty

Rich Beef and Carrot Stew

Recipe Information

20m

Prep Time

Cook Time

2h 20m

Total Time

Servings

Medium

French

Nutrition (per serving)

450

Calories

45g

Protein

25g

Carbs

18g

Fat

Close-up of Tender Beef and Carrots

Ingredients

Servings: 6

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Stew Served in a Bowl

Instructions

0/8 completed

1
Pat the beef cubes dry with paper towels and season generously with salt and pepper.
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5m
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Pat the beef cubes dry with paper towels and season generously with salt and pepper.
5m
Drying the beef helps achieve a better sear and a crispier exterior.
2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches until nicely seared on all sides. Remove the beef and set aside.
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10m
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Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches until nicely seared on all sides. Remove the beef and set aside.
10m
Avoid overcrowding the pot to ensure the beef browns properly instead of steaming.
3
Add the chopped onion to the same pot and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
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7m
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Add the chopped onion to the same pot and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
7m
Scrape up any browned bits from the bottom of the pot while cooking the onion, as these add flavor.
4
Stir in the tomato paste and cook for 1 minute, then sprinkle the flour over the vegetables and stir well for 1-2 minutes to create a roux.
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3m
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Stir in the tomato paste and cook for 1 minute, then sprinkle the flour over the vegetables and stir well for 1-2 minutes to create a roux.
3m
Cooking the tomato paste deepens its flavor and color before liquids are added.
5
Gradually pour in the red wine (if using), scraping the bottom of the pot to deglaze. Then add the beef broth, stirring continuously to prevent lumps.
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3m
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Gradually pour in the red wine (if using), scraping the bottom of the pot to deglaze. Then add the beef broth, stirring continuously to prevent lumps.
3m
Ensure the liquid is warm to avoid shocking the roux and creating lumps for a smooth sauce.
6
Return the seared beef to the pot. Add the sliced carrots, thyme sprigs, and bay leaf. Bring the mixture to a gentle simmer.
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5m
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Return the seared beef to the pot. Add the sliced carrots, thyme sprigs, and bay leaf. Bring the mixture to a gentle simmer.
5m
The liquid should just cover the beef and carrots; add more broth if necessary to keep everything submerged.
7
Cover the pot and reduce the heat to low. Simmer for 1.5 to 2 hours, or until the beef is fork-tender. Stir occasionally to prevent sticking.
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1h 40m
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Cover the pot and reduce the heat to low. Simmer for 1.5 to 2 hours, or until the beef is fork-tender. Stir occasionally to prevent sticking.
1h 40m
Slow cooking is crucial for achieving incredibly tender beef. This step can also be done in an oven at 160°C (325°F).
8
Remove the thyme sprigs and bay leaf. Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley before serving.
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2m
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Remove the thyme sprigs and bay leaf. Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley before serving.
2m
Serve hot with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.