French Beef Stew ( Boeuf carrotes)

Name: French Beef Stew ( Boeuf carrotes)
Total time: 2 h
Yield: 4 Servings
Ingredients: chuck beef: 800 grams; onions: 3; Shallots: 3; garlic: 2 cloves; carrots: 400 grams; tomato paste: 1 tablespoon; plain flour: 1 tablespoon; white wine: 300 ml; water: 200 ml; thyme: 1 branch; bay leaves: 1; parsley: 2 teaspoons; salt: 1 teaspoon; pepper: 1 pinch

les Boeuf carotte is also the nickname of the French police forces

Features:

Cuisine:

French cuisine

Ingredients

800 grams chuck beef
3 onions
sliced
3 Shallots
finely chopped
2 cloves garlic
400 grams carrots
slices in medium sliced
1 tablespoon tomato paste
1 tablespoon plain flour
300 ml white wine
200 ml water
you can use beef stock as well
1 branch thyme
1 bay leaves
2 teaspoons parsley
chopped fresh parsley
1 teaspoon salt
1 pinch pepper

Directions

The french beef stew called “boeuf carrotes” is a classic French recipe that is really worth trying. Pieces of beef stewed with onion shallots, tomato, paste,white wine and a and good amount of fresh carrots. This french beef stew It has a very singular sweet taste to it and can be made at home very easily.

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Steps

1 Done	start by measuring and cutting your ingredients Dice the meat, slice the carrot and onions, finely chop the shallot and wash your fresh herbs and parsley.
2 Done	Color the onion and the beef slightly in a large pan or dutch oven on medium heat, pour some oil in a large pan and add all of the onions. let them color for a few minutes then add the dices beef, combine with the onion and keep coloring for a few minutes.
3 Done	Add now all the other ingredients in the pot except the carrots and shallots and simmer for 60 minutes Start by adding a tablespoon of flour over the meat and and blend well. when that is done, add the tomato paste and stir through the meat, follow up with the wine, the water, fresh herbs and garlic. once all the above ingredients are in , simply cover with a lid, reduce the heat, and leave to simmer for an hour.
4 Done	After an hour add the rest of the ingredients and leave to simmer another hour. After an hour of cooking, check the stew add a bit of water if looks a bit too dry, then add all of the carrots, the finely chopped shallots and a bit of parsley. stir everything together gently, put the lid back on and leave to simmer another hour.
5 Done	At the end of the second hour the dish is ready to serve. when the second hour of cooking is over, turn your heat off and taste the stew. correct the seasoning with salt and pepper to taste. this dish can be serve as is in the its cooking pot or in plates. however always add a sprinkle of freshly chopped parsley over the meat just before serving. side that can be served: tagliatelle pasta, rice or potato. slice of french bread slightly toasted goes well with it it too. wine pairing: red dry french burgundy ( the wine has to be light not to over power the dish)