Ragout de Boeuf aux Carottes

Ingredients

• Olive oil (2 tablespoons)
• All-purpose flour (1/4 cup)
• Salt (to taste)
• Black pepper (to taste)
• Dried thyme (1 teaspoon)
• Bay leaf (1)
• Beef broth (4 cups)
• Red wine (1 cup)
• Tomato paste (2 tablespoons)
• Garlic (3 cloves, minced)
• Onion (1 large, chopped)
• Carrots (4 large, sliced)
• Beef stew meat (2 pounds, cut into 1-inch cubes)

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Season the beef stew meat generously with salt and pepper, then coat each piece with flour, shaking off any excess.
3. Add the floured beef to the pot and cook until browned on all sides, approximately 5-7 minutes. Remove the beef from the pot and set it aside.
4. In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 3-4 minutes.
5. Stir in the tomato paste and cook for another minute, allowing the flavors to develop.
6. Pour in the red wine, using a wooden spoon to scrape the bottom of the pot and release any browned bits (this adds depth of flavor).
7. Add the beef broth, bay leaf, thyme, and sliced carrots to the pot, stirring to combine.
8. Return the browned beef to the pot and bring the mixture to a gentle boil.
9. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 2-3 hours, or until the beef is fork-tender and the flavors are well melded.
10. Season with additional salt and pepper to taste before serving.
11. Serve the ragout de boeuf aux carottes hot, ideally accompanied by crusty bread or creamy mashed potatoes for a complete meal.