Boeuf a la mode (French Beef Carrot Stew)
An easy traditional French beef stew to comfort you.
Servings: 4 servings
Calories: 585kcal
Equipment
Ingredients
- 1.8 pounds (800 g) beef chuck / stew meat
- 2.2 pounds (1 kg) carrots
- 2 garlic cloves
- 2 yellow onions
- 1 bouquet garni (a bunch of rosemary, thyme and bay leaves. See notes for more details)
- 100 ml water
- 100 ml white wine (or water if you want to avoid wine)
- 2 Tablespoons extra virgin olive oil
- Pinch of salt
Optional :
- 1 bone marrow
Instructions
- Pour the olive oil in a large cast iron Dutch oven. Heat the olive oil on medium high heat and add the meat once the oil is hot. Sear the meat on both large sides for about 2-3 minutes each.
- In the meantime, peel and dice the onions. Peel the garlic cloves. Add the onions and (whole) garlic cloves to the dutch oven along with the bouquet garni. Turn the meat on all sides to give it a nice brown color. Once the meat is nicely browned, add the white wine, water and pinch of salt and the optional bone marrow.
- Peel and slice the carrots. Add them to the dutch oven. Cover the dutch oven and let the whole thing cook on medium heat for about 3 hours (until the meat is nicely tender). Et voilà!Bon appétit!
Notes
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
Bouquet garni: for this recipe, we used 6 bay leaves, about 5 small thyme branches and one rosemary branch.
Do not hesitate to add a bone marrow to your Boeuf a la mode. It will add some flavor to this beef and carrot stew and marrow in itself is absolutely delicious.
Nutrition
Serving: 300g | Calories: 585kcal | Carbohydrates: 32g | Protein: 50g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 127mg | Sodium: 294mg | Potassium: 1652mg | Fiber: 9g | Sugar: 15g | Vitamin A: 41985IU | Vitamin C: 21mg | Calcium: 209mg | Iron: 9mg