Ragout de Boeuf aux Carottes

Ingredients

• Olive oil (2 tablespoons)
• Flour (2 tablespoons)
• Salt and pepper (to taste)
• Thyme (1 teaspoon)
• Bay leaf (1)
• Beef broth (2 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, cubed)

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Season the beef with salt and pepper, then coat it with flour.
3. Add the beef to the pot and cook until browned on all sides.
4. Remove the beef from the pot and set it aside.
5. In the same pot, add the chopped onion and minced garlic. Cook until the onion is translucent.
6. Add the tomato paste and cook for another minute.
7. Pour in the red wine and scrape the bottom of the pot to release any browned bits.
8. Add the beef broth, bay leaf, thyme, and carrots to the pot.
9. Return the beef to the pot and bring the mixture to a boil.
10. Reduce the heat to low, cover the pot, and simmer for 2-3 hours, or until the beef is tender.
11. Season with salt and pepper to taste.
12. Serve the ragout de boeuf aux carottes hot with crusty bread or mashed potatoes.