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Classic French Bœuf aux Carottes (Slow-Braised Beef Chuck with Sweet Carrots and White Wine)
The timeless Parisian bistro family braise: tender beef chuck slow-cooked in dry white wine and savory broth until fork-tender, swimming with thick sweet carrot coins, aromatic shallots, and fresh thyme.
Prep
20 min
Cook
90 min
Total
110 min
Ingredients
4servings
- Sweet carrots, sliced into thick 2 cm rounds700 g
- Yellow onion, diced1 piece
- Garlic cloves, crushed3 clove
- Butter30 g
- All-purpose flour2 tbsp
- Beef broth or water600 ml
- Salt1.5 tsp
Preparation Steps
1
Cut 800 g beef chuck into 4 cm chunks, season with salt, and dust lightly in flour.
5 min timer
2
Melt butter in a Dutch oven and sear beef thoroughly on all sides for 8-10 minutes; transfer to a plate.
10 min timer
3
In the same pot, cook onions and garlic for 3 minutes, deglaze with 150 ml dry white wine, and reduce by half.
5 min timer
4
Return beef, add sliced carrots, broth, bay leaves, and thyme sprigs. Cover tightly and braise at 160°C for 90 minutes until meltingly tender.
90 min timer
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Provenance & Public Domain Audit
Source: European Gastronomic Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & European Culinary Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
