BEEF SAUTEED WITH CARROTS

 

 

In French the expression Boeuf-carrottes means internal affairs! But the affair today is to make this wonderful and warming dish! You won’t regret it! You will love this classic French recipe! Enjoy with a Crozes-Hermitage or Cote-Rotie, red wine from the Northern Rhone.

 

Preparation: 45 min; cooking time: 3 hours

Serving 4

 

3 lbs. beef chuck roast boneless, cut into pieces (2 x 2 inches)

1 bottle red wine (Syrah)

3 cups veal stock

15 carrots, peeled

1 bay leaf

2 onions, peeled and cut in half

2 cloves

1 bouquet garni (celery, thyme, parsley and bay leaf)

1 tbsp. vegetable oil

3 tbsp. butter

Salt and pepper

Fresh parsley leaves for garnish

 

Cut 3 carrots into pieces and set aside.

Insert the cloves into ½ onion, slice the other onions.

Heat a large Dutch or French oven over medium-high heat. Add the vegetable oil and 2 tbsp. butter. Brown the meat 10 minutes, stirring a few times. Add the 3 carrots and the sliced onions and cook 3 minutes.

Pour the red wine, bring to a boil and cook 10 minutes to reduce the liquid. Add the bouquet garni, the ½ onion with the cloves and the veal stock. Season the preparation with salt and pepper. Cover. Reduce the heat to low and simmer 2 h 30 minutes.

Slice the 12 carrots. Bring some salted water to a boil in a large saucepan. Add 1 bay leaf and 1 tbsp. of butter and cook the carrots 5-7 minutes. Drain and rinse with cold water.

When the meat is cooked, add the carrots. Reheat and stir to combine. Taste the preparation and add salt and pepper if necessary.

Garnish with fresh parsley.

 

Bon Appetit!