Beef Braised with Carrots (Bœuf aux Carottes)
Bœuf aux carottes Say it: buhf oh ka-ROT
Bœuf aux carottes is a beloved French family stew enjoyed nationwide. Chunks of beef are gently braised for hours with sweet carrots, onions, garlic, herbs, and white wine until the meat is fork-tender and the vegetables melt into a naturally sweet, glossy sauce. The long, slow cooking creates deep savory-sweet flavors that make this an ultimate comfort dish. Traditionally prepared on weekends or for Sunday lunch, its irresistible aroma fills the kitchen while the pot simmers.
Beef Braised with Carrots (Bœuf aux Carottes)
Bœuf aux carottes
Pronounced buhf oh ka-ROT
- Serves
- 6
- Prep
- 30 min
- Cook
- 3 hr 30 min
- Total
- 4 hr
- Level
- Medium
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Pat the beef dry with paper towels and season generously with salt and pepper.
Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches, brown the beef on all sides until deeply golden, about 8 minutes per batch. Transfer to a plate.
Lower the heat to medium. Add the sliced onions to the pot and cook, stirring often, until soft and lightly golden, about 10 minutes. Add the garlic and cook 1 minute more.
Stir in the tomato paste and cook for 1 minute. Pour in the white wine, scraping up any browned bits from the bottom of the pot. Bring to a boil and let reduce by half, about 5 minutes.
Return the beef to the pot along with any juices. Add the carrots, beef stock, bay leaves, and thyme. The liquid should nearly cover the meat; add a little water if needed.
Bring to a simmer, then cover and transfer to a 325°F (160°C) oven. Braise for 2½ to 3 hours until the beef is fork-tender and the carrots are very soft.
Remove the pot from the oven. Discard the bay leaves and thyme sprigs. If the sauce is too thin, mash a few carrot pieces against the side of the pot or simmer uncovered on the stove for 10–15 minutes to thicken.
Taste and adjust seasoning. Let rest 10 minutes before serving.
Regional variants
Some home cooks add a strip of orange zest or a handful of chopped parsley at the end. In certain regions a splash of cognac is added with the wine.
Cook's notes
- Choose well-marbled chuck or blade roast for the most tender result; avoid lean cuts that can dry out.
- The stew tastes even better the next day, so make it ahead and gently reheat.
- Use a good-quality dry white wine you would drink; it makes a noticeable difference.
Serve with
Mashed potatoes, buttered noodles, or crusty bread and a glass of red wine.
Make ahead and storage
Refrigerate up to 3 days or freeze for 2 months. Reheat gently on the stove with a splash of water or stock.
