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Le Chaudron recipe
Bœuf braisé aux carottes
Braised beef with carrots
⏱ 180 minServes 6Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1.2 kg (2.6 lb)beef chuck, in large 5 cm / 2 in cubes
1 kg (2.2 lb)carrots
3yellow onions
4 clovesgarlic
200 g (7 oz)smoked lardons
500 ml (2 cups)full-bodied red wine
500 ml (2 cups)beef stock
2 tbsptomato paste
3 tbspolive oil
30 g (1 oz)unsalted butter
2 tbspflour
1bouquet garnithyme, bay leaf, parsley
2 tspbrown sugar
1 tspfine salt
1 tspfreshly ground pepper
- 1.2 kg (2.6 lb) beef chuck, in large 5 cm / 2 in cubes
- 1 kg (2.2 lb) carrots
- 3 yellow onions
- 4 cloves garlic
- 200 g (7 oz) smoked lardons
- 500 ml (2 cups) full-bodied red wine
- 500 ml (2 cups) beef stock
- 2 tbsp tomato paste
- 3 tbsp olive oil
- 30 g (1 oz) unsalted butter
- 2 tbsp flour
- 1 bouquet garni thyme, bay leaf, parsley
- 2 tsp brown sugar
- 1 tsp fine salt
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Take the beef chuck out of the fridge 30 minutes before cooking to bring it to room temperature. Season the cubes of meat generously on all sides and dust them evenly with flour.
- Peel the 1 kg (2¼ lb) carrots and cut into thick 2 cm (¾ in) rounds. Peel and thinly slice the 3 yellow onions. Remove the germ from the 4 garlic cloves and crush them.
- Heat 2 tbsp olive oil and the butter in the large Dutch oven over high heat. Brown the beef in batches for 10 minutes until deeply browned all over.
- Set the browned meat aside. In the same pot, cook the smoked lardons for 3 minutes to render their fat, then add the sliced onions. Cook for 10 minutes over medium heat until soft and golden.
- Add the garlic and tomato paste to the softened onions. Cook 2 minutes, stirring, to toast the paste. Deglaze with the full-bodied red wine, scraping up the browned bits.
- Reduce the wine by half over high heat, about 5 minutes. Return the beef to the pot with hot beef stock (halfway up the meat), the brown sugar and the bouquet garni.
- Bring to a simmer, cover and cook over very low heat for 2 hours without boiling, until meltingly tender.
- Add the carrots for the last 45 minutes so they turn soft and soak up the sauce. Adjust the seasoning and serve with steamed potatoes.
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