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French Beef Stew ( Boeuf carrotes)

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Adjust Servings:
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

French Beef Stew ( Boeuf carrotes)

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

  • Meat
  • onions
  • Wine




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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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.


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.


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.


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.


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)


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