Beef & Carrot Stew (French "Boeuf Carotte")
Comfort food, plain and simple! Growing up in France, this was a typical Sunday lunch. This stew is super easy to cook and will definitely please your friends and family. Be sure to use high quality meat and organic carrots! Cook this classic French dish by following my secret recipe.
- 1 kg flat iron/chuck cut in large, regular cubes
- 100-150 g smoked bacon, diced
- 1 - 1.5 kg carrots, peeled and cut in large chunks
- 1 L beef stock vegetable stock works too, for a lighter sauce
- 1 small can tomato paste
- 2 large onions
- 4 cloves garlic
- 2 tbsp vegetable or olive oil
- thyme, bay leaves, sage
- salt, pepper
- Prepare all ingredients, including the stock
- In a large pot or dutch oven, heat the vegetable oil. Sear the beef for a few minutes until lightly browned.
- Set the meat aside, lower the heat, add the smoked bacon and onions. Cook for a few minutes until lightly browned. Add the chopped garlic and cook until fragrant.
- Add the hot beef stock, meat, tomato paste, carrots, and herbs.
- Add salt and pepper, and cook for 1 hour 15 - 1 hour 30 minutes on low heat, stirring from time to time. The pot should be covered partially.
- Adjust salt & pepper if necessary. It’s always best to wait 10-15 minutes before eating. Also, stew get better the following day so make sure you cook a big batch to enjoy later on!
You can use a fattier beef cut as well, or a mix of lean and slightly fattier cuts. Once the stock is added, is usually leave it without the lid for 10-15 minutes and then cover it In the last 30 minutes, I completely cover it so the meat remains moist (when using a dutch oven). Serve over rice, purée, green beans or whatever you fancy!