STEWED BEEF AND CARROTS

I’ve already shared with you the Burgundian beef recipe.
Stewed beef and carrots could also be allowed to have the same name as it’s also an old recipe from my Burgundian family.
The major difference between these 2 stewed beef recipes is that the first I’ve shared with you is wine free and this stewed beef and carrots recipe is wine based.
The final result tastes different but texture and consistency are the same:
A stewed beef which melts in mouth.
There’s one small constraint to cook stewed beef and carrots: It needs to marinate overnight in red wine.
Then, the slow cooking makes the work!
Meat and carrots turn melty and flavorful.
Stewed beef and carrots recipe is not the only traditional French red wine based recipe. You probably already heard about “coq au vin” which is a rooster slowly cooked in wine, or “daube” which is meat braised in wine and stock with vegetables or wine-based rabbit stew.
The only drawback of this wine based cooking is that it’s a bit difficult to digest for some people.
I know that it’s said that French people are big wine drinkers, that’s probably why there are so many red wine based recipes in French cooking!
All of these traditional comfort French winter recipes share numerous advantages:
They are comforting, nourishing, delicious and more you reheat them, better they taste.
It’s impossible to waste any portion of stewed beef as you can serve it in different ways:
To garnish a “vol-au-vent” (as on the photo), to stuff a meat pie. Last, if you have some stewed beef and carrots leftover, just grind it, cook a potato purée and bake a cottage pie!
If you are short of carrots or have big eaters at home, stewed beef and carrots goes well with pasta, boiled or mashed potatoes.
I hope my explanations were not too long…
Ready? Here is the recipe!

65 minutes preparation and 90 minutes slow cooking

Ingredients 4 servings

  • 600 gr Beef shoulder or chuck
  • 200 gr Uncured bacon bits
  • 800 gr Carrots
  • 30 gr Dried mushrooms
  • 50 gr Flour
  • 40 cl Red wine
  • Half a bunch parsley
  • 2 Onions
  • 2 Garlic gloves
  • 2 Bay leaves
  • 1 Clove
  • Thyme
  • 2 Table spoons oil
  • Salt and pepper

Instructions

  1. Peel carrots, garlic and onions. Slice carrots, chop onion and garlic. Wash parsley and chop it.
  2. Cut beef into chunks (about 4 cm dices or 40/50 gr).
  3. Place carrots, onions, garlic, clove, parsley, bay leaves, thyme and beef in a large bowl. Pour wine and water into the bowl (the ingredients must be covered). Cover with a plastic wrap and place in fridge. Let marinate overnight.
  4. The next day, remove from fridge. Separate chunks of meat from vegetables and wine and drain them for a while.
  5. Pour 2 table spoons in a large pan and brown bacon bits over medium heat for about 10 min.
  6. Remove bacon bits from pan. Keep grease in the pan and brown meat chunks over high heat for about 10/15 minutes. Turn meat chunks to brown them on each side.
  7. Drain the remaining ingredients in liquid. Remove meat from pan. Reduce heat and place carrots, parsley, onion, garlic and herbs in the pan. Cook over low heat for 20 min. Stir regularly, vegetables must not brown.
  8. Place dried mushrooms in a bowl and cover with hot water.
  9. Add meat into the pan, stir. Sprinkle flour and stir again until all ingredients are coated (about 3 min).
  10. Add mushrooms and soaking water at once and stir. Add browned bacon bits and pour wine and water you used for the marinade
  11. Simmer for 90 minutes, stir from time to time. Gravy has thickened, add salt and pepper as taste.
  12. Diner is ready!.

Peel carrots, garlic and onions. Slice carrots, chop onion and garlic. Wash parsley and chop it.iCut beef into chunks (about 4 cm dices or 40/50 gr) Place carrots, onions, garlic, clove, parsley, bay leaves, thyme and beef in a large bowl. Pour wine and water into the bowl (the ingredients must be covered). Cover with a plastic wrap and place in fridge. Let marinate overnight.

 

  1. Peel carrots, garlic and onions. Slice carrots, chop onion and garlic. Wash parsley and chop it.
    Cut beef into chunks (about 4 cm dices or 40/50 gr). Place carrots, onions, garlic, clove, parsley, bay leaves, thyme and beef in a large bowl. Pour wine and water into the bowl (the ingredients must be covered). Cover with a plastic wrap and place in fridge. Let marinate overnight.The next day, remove from fridge. Separate chunks of meat from vegetables and wine and drain them for a while.
  2. The next day, remove from fridge. Separate chunks of meat from vegetables and wine and drain them for a while.Pour oil in a pan and brown bacon bits for about 10 minutes over medium heat.
  3. Pour 2 table spoons in a large pan and brown bacon bits over medium heat for about 10 min.Remove bacon bits from pan. Keep grease in the pan and brown meat chunks over high heat for about 10/15 minutes. Turn meat chunks to brown them on each side.
  4. Remove bacon bits from pan. Keep grease in the pan and brown meat chunks over high heat for about 10/15 minutes. Turn meat chunks to brown them on each side.stewed-beef-and-carrots-6
  5. Drain remaining ingredients Remove meat from pan. Reduce heat and place carrots, parsley, onion, garlic and herbs in the pan. Cook over low heat for 20 min. Stir regularly, vegetables must not brown.Place dried mushrooms in a bowl and cover with hot water.
  6. Remove meat from pan. Reduce heat and place carrots, parsley, onion, garlic and herbs in the pan. Cook over low heat for 20 min. Stir regularly, vegetables must not brown. Place dried mushrooms in a bowl and cover with hot water.Add meat into the pan, stir. Sprinkle flour and stir again until all ingredients are coated (about 3 min).
  7. Add meat into the pan, stir. Sprinkle flour and stir again until all ingredients are coated (about 3 min).Add mushrooms and soaking water at once and stir. Add browned bacon bits and pour wine and water you used for the marinade
  8. Add mushrooms and soaking water at once and stir. Add browned bacon bits and pour wine and water you used for the marinadeSimmer for 90 minutes, stir from time to time. Gravy has thickened, add salt and pepper as taste.
  9. Simmer for 90 minutes, stir from time to time. Gravy has thickened, add salt and pepper as taste.

Bon appétit!