French Beef and Carrots
Ingredients
- 800 gBeef chuck (in large 5cm cubes)
- 1 kgCarrot (in thick slices)
- 2 pcYellow onion (sliced)
- 2 pcGarlic (crushed)
- 250 mlDry white wine
- 30 gUnsalted butter
- 2 tbspSunflower oil
- 2 tbspWheat flour
- 2 pcThyme (sprigs)
- 2 pcBay leaf
- 1 pinchFleur de sel
- 1 pinchBlack peppercorns
- 500 mlVeal stock concentrate
Method
Chunks of beef that pull apart with a fork, coated in a glossy brown sauce. The aroma of reduced wine and thyme fills the kitchen.
- 1
In a cast-iron pot, heat oil and butter. Sear the beef chunks on all sides. The meat must be deeply browned to create the flavorful base.
- 2
Remove the meat. Toss sliced onions into the cooking fat. Sweat them until translucent without burning.
- 3
Return the meat to the pot. Sprinkle flour over everything and stir well to coat each piece. Cook for 2 minutes to toast the flour.
- 4
Pour in the white wine. Scrape the bottom with a spatula to release the meat juices. Add veal stock until the meat is just covered.
- 5
Add crushed garlic, thyme, and bay leaf. Cover and simmer over very low heat for 1.5 hours. The liquid should barely bubble.
- 6
Add the sliced carrots. Continue cooking for 1 hour. When a knife tip slides into a carrot like butter, it's ready.
Frequently asked questions
How do you get this dish right?
- Don't rush: the slower the meat cooks, the more the collagen melts to create a silky sauce.
- If the sauce is too thin at the end, remove the lid and reduce over high heat for a few minutes.
How long does this dish keep?
Keeps for 3 days in the fridge. It tastes even better reheated the next day over low heat.
