French Beef and Carrots

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.

• Prep time: 30 min
• Cook time: 150 min
• Difficulty: Easy
• Calories: 718
• Protein: 47 g
• Carbs: 25 g
• Fat: 50 g

Ingredients

• 800 g Beef chuck ( in large 5cm cubes )
• 1 kg Carrot ( in thick slices )
• 2 piece Yellow onion ( sliced )
• 2 piece Garlic ( crushed )
• 250 ml Dry white wine
• 30 g Minimum butter sweet
• 2 tbsp Sunflower oil
• 2 tbsp Wheat flour
• 2 piece Thyme ( sprigs )
• 2 piece Bay leaf
• 1 pinch Fleur de sel
• 1 pinch Black peppercorns
• 500 ml Veal stock concentrate

Instructions

1. Sear the meat

   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. Sweat the aromatics

   Remove the meat. Toss sliced onions into the cooking fat. Sweat them until translucent without burning.

3. Dust with flour

   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. Deglaze and add liquid

   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. Start simmering

   Add crushed garlic, thyme, and bay leaf. Cover and simmer over very low heat for 1.5 hours. The liquid should barely bubble.

6. Cook the carrots

   Add the sliced carrots. Continue cooking for 1 hour. When a knife tip slides into a carrot like butter, it's ready.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge. It tastes even better reheated the next day over low heat.