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Ragout de Boeuf aux Carottes

Name: Ragout de Boeuf aux Carottes
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: International
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

Indulge in the rich flavors of this classic French beef stew, Ragout de Boeuf aux Carottes. With tender chunks of beef, sweet carrots, and aromatic herbs simmered to perfection in a robust red wine sauce, this dish warms the soul and brings a taste of rustic France to your table. Traditionally enjoyed during colder months, this hearty stew showcases the French art of slow cooking, allowing the ingredients to meld into a comforting and savory masterpiece.

Serves 6

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

In a large pot or Dutch oven, heat the olive oil over medium heat.
Season the beef stew meat generously with salt and pepper, then coat each piece with flour, shaking off any excess.
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.
In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 3-4 minutes.
Stir in the tomato paste and cook for another minute, allowing the flavors to develop.
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).
Add the beef broth, bay leaf, thyme, and sliced carrots to the pot, stirring to combine.
Return the browned beef to the pot and bring the mixture to a gentle boil.
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.
Season with additional salt and pepper to taste before serving.
Serve the ragout de boeuf aux carottes hot, ideally accompanied by crusty bread or creamy mashed potatoes for a complete meal.

Tips

💡 For added depth, consider marinating the beef in red wine for a few hours before cooking.
💡 Feel free to add other vegetables such as potatoes or peas for variation.
💡 Serve with a French baguette to soak up the delicious sauce.

Dietary Information

Servings: 6 Dish Type: Main Course Prep Time: 20 minutes Cook Time: 2-3 hours Calories: 450 Fat: 20g Carbs: 30g Protein: 40g Sodium: 600mg Sugar: 6g

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Teresa's Recipes • Ragout de Boeuf aux Carottes