Boeuf aux Carottes: Savory French Beef Stew

Boeuf aux Carottes is a classic French stew that beautifully combines tender beef short ribs with sweet carrots and delicate pearl onions, creating a comforting dish rich in flavor and history. Originating from traditional French cuisine, this dish is often enjoyed as a hearty meal during family gatherings or special occasions. The slow-cooking method allows the beef to absorb the aromatic notes from red wine, bay leaves, and juniper berries, resulting in a deeply satisfying sauce. Serve it with crusty bread or over mashed potatoes to soak up the delicious broth, making it an ideal dish for a cozy evening or festive celebration. A sprinkle of fresh chervil adds an elegant finish, enhancing both the presentation and flavor profile of this delightful stew.

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Ingredients (Makes 6 portions)

Main Ingredients

1.36 kg beef short ribs
30 ml olive oil
12 carrots, peeled (6 cut into thirds, 6 sliced into 1.25 cm coins)
300 g peeled pearl onions
2 cloves garlic, smashed
1 bunch chervil, leaves chopped, stems reserved
3 juniper berries, crushed (optional)
2 bay leaves
120 ml dry red wine
720 ml beef stock

Thickening Agent

30 g butter, at room temperature
30 g flour

Nutrition Information (per 100g)

Calories: 190
Fat: 9
Protein: 21
Carbohydrates: 6
Fiber: 2

Directions

Searing the Beef

1. In a large, deep sauté pan, heat 30 ml of olive oil over medium-high heat.
2. Generously season the beef short ribs with salt and pepper. Sear the ribs in the hot oil until they are browned and crusted on all sides, approximately 8-10 minutes. Remove the meat and set it aside, discarding the oil.

Preparing the Vegetables

3. Add 5 ml of olive oil to the pan and reduce the heat to medium-low. Add the carrots cut into thirds, pearl onions, smashed garlic, chervil stems, bay leaves, and juniper berries. Season with salt and pepper, and sauté gently until the garlic is fragrant, about 5 minutes.

Deglazing and Simmering

4. Pour in the red wine, scraping the bottom of the pan to release any browned bits. Allow it to simmer for 2-3 minutes.

Braising the Beef

5. Return the seared beef to the pan, pour in the beef stock, and bring to a boil over high heat. Once boiling, cover the pan, reduce the heat to low, and simmer for 2.5 hours.

Adding the Final Carrots

6. After 2.5 hours, add the sliced carrot coins to the stew, stir gently, cover, and continue to simmer for an additional 30 minutes, resulting in a total cooking time of 3 hours.

Thickening the Sauce

7. To prepare a beurre manié, combine the room temperature butter and flour, then set aside. This step is optional, depending on your preference for sauce thickness.

Final Adjustments

8. After 3 hours, remove the large pieces of carrots, chervil stems, bay leaves, and juniper berries if visible. Skim off excess fat from the surface of the stew.

Finishing Touches

9. If using, add the beurre manié to the stew and let it bubble for 5 minutes to thicken. Just before serving, stir in the chopped chervil leaves.

Cookix's Secrets

Cooking Method

Prepare this stew in a slow cooker on low for 6-8 hours for convenience.

Flavor Enhancements

Add a splash of balsamic vinegar for depth of flavor.

Healthier Alternatives

Substitute beef short ribs with leaner cuts like chuck roast for a lighter dish.

Ingredient Selection

Choose well-marbled beef short ribs for the most tender results.

Regional Ingredients

Use local herbs such as thyme or parsley if chervil is unavailable.

Seasonal Tweaks

Incorporate seasonal vegetables like parsnips or turnips for a twist.

Serving Suggestions

Serve with crusty bread or creamy mashed potatoes to soak up the delicious sauce.

Wine Choice

Use a dry red wine that you enjoy drinking for a more flavorful stew.

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