French · Dinner
Beef and Carrot Stew
A French bistro-style stew of browned beef chuck simmered slowly with carrots, onion, and red wine until the meat falls apart and the sauce turns glossy and rich. Bay leaf and thyme perfume the braise. Served ladled over boiled potatoes or crusty bread to soak up the sauce.
$6
20 minsPrep
130 minsCook
150 minsTotal
MediumLevel
Nutrition per serving
512Calories
38.9gProtein
27.8gFat
17.4gCarbs
7.2gSugar
3.1gFiber
1042mgSodium
149mgChol
10.1gSat Fat
1180mgPotassium
68mgCalcium
5.1mgIron
3.4mcgVitamin B12
10.2mgVitamin C
Goes well with
Sparkling apple cider or nonalcoholic cider
local
Burgundy (Pinot Noir) or similar French red wine
international
protein-rich
low-carb
herb-salt
Instructions
1
Prep
Pat the beef chuck dry with paper towel, season with salt and pepper, then toss lightly in flour until each piece is coated.
2
Sear
Heat olive oil in a small heavy pot over medium-high heat and brown the beef cubes on all sides, about 5 minutes total, until deeply browned.
3
Saute
Lower heat to medium, add the onion and garlic to the pot, and cook 3 minutes, stirring, until the onion turns translucent and golden.
4
Deglaze
Pour the red wine into the pot, scraping browned bits from the bottom with a spoon, and simmer 2 minutes until the liquid reduces by half.
5
Braise
Stir in the beef stock, tomato paste, bay leaf, thyme, and carrot rounds, cover, and simmer over low heat 90 minutes until beef is fork-tender.
6
Plate
Discard the bay leaf, ladle the stew into a shallow bowl, and scatter the chopped parsley over the top before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef chuck
- 2 tsp2 tsp all-purpose flour
- 2 tsp2 tsp olive oil
- 22 medium carrot
- 11 onion
- 2 clove2 clove garlic
- 1 cup240ml red wine
- 1 1/2 cup360ml beef stock
- 2 tsp2 tsp tomato paste
- 22 bay leaf
- 1/2 tsp1/2 tsp dried thyme
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tbsp2 tbsp parsley
