French Beef & Carrots Stew
A lighter, more everyday beef stew than Beef Bourguignon -- fall-apart beef and carrots in a rich yet balanced sauce.
Recipe from Kelly's Clean Kitchen
Stew, Main CourseFrenchYield 1 ½ servingsScaled Quarter — ¼×
Stew, Main CourseFrenchYield 2 servingsScaled Third — ⅓×
Stew, Main CourseFrenchYield 3 servingsScaled Half — ½×
Stew, Main CourseFrenchYield 6 servingsScaled Original — 1×
Stew, Main CourseFrenchYield 12 servingsScaled Double — 2×
Stew, Main CourseFrenchYield 18 servingsScaled Triple — 3×
Stew, Main CourseFrenchYield 24 servingsScaled Quadruple — 4×
Ingredients
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Instructions
- Preheat the oven to 325°F (165°C).
- Season the beef generously with salt and pepper, anywhere from 30 minutes to a full night ahead of time.
- Heat the oil in a large Dutch oven over medium-high heat. Sear the beef in batches until golden brown; set aside.
- Add the onion to the pot and sauté for 5-8 minutes, until translucent. Stir in the garlic and tomato paste and sauté for about 2 minutes, until fragrant.
- Deglaze the pan with the white wine, simmering and scraping up the fond, until reduced by half, about 3-5 minutes.
- Add the beef stock, bay leaf, thyme, salt, and pepper. Return the beef to the pot and bring to a simmer. Cover and transfer to the oven; braise for 1 hour.
- Remove the pot and add the carrots, making sure they're submerged. Return to the oven and braise for 1 more hour.
- Remove from the oven and let cool for 10 minutes. Discard the bay leaf and thyme sprigs before serving.
Ingredients
Tap one to check it off
Instructions
- Preheat the oven to 325°F (165°C).
- Season the beef generously with salt and pepper, anywhere from 30 minutes to a full night ahead of time.
- Heat the oil in a large Dutch oven over medium-high heat. Sear the beef in batches until golden brown; set aside.
- Add the onion to the pot and sauté for 5-8 minutes, until translucent. Stir in the garlic and tomato paste and sauté for about 2 minutes, until fragrant.
- Deglaze the pan with the white wine, simmering and scraping up the fond, until reduced by half, about 3-5 minutes.
- Add the beef stock, bay leaf, thyme, salt, and pepper. Return the beef to the pot and bring to a simmer. Cover and transfer to the oven; braise for 1 hour.
- Remove the pot and add the carrots, making sure they're submerged. Return to the oven and braise for 1 more hour.
- Remove from the oven and let cool for 10 minutes. Discard the bay leaf and thyme sprigs before serving.
Ingredients
Tap one to check it off
Instructions
- Preheat the oven to 325°F (165°C).
- Season the beef generously with salt and pepper, anywhere from 30 minutes to a full night ahead of time.
- Heat the oil in a large Dutch oven over medium-high heat. Sear the beef in batches until golden brown; set aside.
- Add the onion to the pot and sauté for 5-8 minutes, until translucent. Stir in the garlic and tomato paste and sauté for about 2 minutes, until fragrant.
- Deglaze the pan with the white wine, simmering and scraping up the fond, until reduced by half, about 3-5 minutes.
- Add the beef stock, bay leaf, thyme, salt, and pepper. Return the beef to the pot and bring to a simmer. Cover and transfer to the oven; braise for 1 hour.
- Remove the pot and add the carrots, making sure they're submerged. Return to the oven and braise for 1 more hour.
- Remove from the oven and let cool for 10 minutes. Discard the bay leaf and thyme sprigs before serving.
Ingredients
Tap one to check it off
Instructions
- Preheat the oven to 325°F (165°C).
- Season the beef generously with salt and pepper, anywhere from 30 minutes to a full night ahead of time.
- Heat the oil in a large Dutch oven over medium-high heat. Sear the beef in batches until golden brown; set aside.
- Add the onion to the pot and sauté for 5-8 minutes, until translucent. Stir in the garlic and tomato paste and sauté for about 2 minutes, until fragrant.
- Deglaze the pan with the white wine, simmering and scraping up the fond, until reduced by half, about 3-5 minutes.
- Add the beef stock, bay leaf, thyme, salt, and pepper. Return the beef to the pot and bring to a simmer. Cover and transfer to the oven; braise for 1 hour.
- Remove the pot and add the carrots, making sure they're submerged. Return to the oven and braise for 1 more hour.
- Remove from the oven and let cool for 10 minutes. Discard the bay leaf and thyme sprigs before serving.
Ingredients
Tap one to check it off
Instructions
- Preheat the oven to 325°F (165°C).
- Season the beef generously with salt and pepper, anywhere from 30 minutes to a full night ahead of time.
- Heat the oil in a large Dutch oven over medium-high heat. Sear the beef in batches until golden brown; set aside.
- Add the onion to the pot and sauté for 5-8 minutes, until translucent. Stir in the garlic and tomato paste and sauté for about 2 minutes, until fragrant.
- Deglaze the pan with the white wine, simmering and scraping up the fond, until reduced by half, about 3-5 minutes.
- Add the beef stock, bay leaf, thyme, salt, and pepper. Return the beef to the pot and bring to a simmer. Cover and transfer to the oven; braise for 1 hour.
- Remove the pot and add the carrots, making sure they're submerged. Return to the oven and braise for 1 more hour.
- Remove from the oven and let cool for 10 minutes. Discard the bay leaf and thyme sprigs before serving.
Ingredients
Tap one to check it off
Instructions
- Preheat the oven to 325°F (165°C).
- Season the beef generously with salt and pepper, anywhere from 30 minutes to a full night ahead of time.
- Heat the oil in a large Dutch oven over medium-high heat. Sear the beef in batches until golden brown; set aside.
- Add the onion to the pot and sauté for 5-8 minutes, until translucent. Stir in the garlic and tomato paste and sauté for about 2 minutes, until fragrant.
- Deglaze the pan with the white wine, simmering and scraping up the fond, until reduced by half, about 3-5 minutes.
- Add the beef stock, bay leaf, thyme, salt, and pepper. Return the beef to the pot and bring to a simmer. Cover and transfer to the oven; braise for 1 hour.
- Remove the pot and add the carrots, making sure they're submerged. Return to the oven and braise for 1 more hour.
- Remove from the oven and let cool for 10 minutes. Discard the bay leaf and thyme sprigs before serving.
Ingredients
Tap one to check it off
Instructions
- Preheat the oven to 325°F (165°C).
- Season the beef generously with salt and pepper, anywhere from 30 minutes to a full night ahead of time.
- Heat the oil in a large Dutch oven over medium-high heat. Sear the beef in batches until golden brown; set aside.
- Add the onion to the pot and sauté for 5-8 minutes, until translucent. Stir in the garlic and tomato paste and sauté for about 2 minutes, until fragrant.
- Deglaze the pan with the white wine, simmering and scraping up the fond, until reduced by half, about 3-5 minutes.
- Add the beef stock, bay leaf, thyme, salt, and pepper. Return the beef to the pot and bring to a simmer. Cover and transfer to the oven; braise for 1 hour.
- Remove the pot and add the carrots, making sure they're submerged. Return to the oven and braise for 1 more hour.
- Remove from the oven and let cool for 10 minutes. Discard the bay leaf and thyme sprigs before serving.