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Beef Stew With Red Wine And Carrots Daube De Boeuf Aux Carottes Recipe

Indulge in this rich and hearty Beef Stew with Red Wine & Carrots (Daube de Boeuf aux Carottes), a classic French recipe perfect for a cozy night in! Tender beef, slow-cooked to perfection in a deep red wine sauce with sweet carrots, served over creamy mashed potatoes. This recipe, adapted from Fine Cooking #84, is guaranteed to impress.

Prep Time 30 mins
Cook Time 165 mins
Calories 809.9 kcal
Protein 90g
Rating 5.0 (2 Reviews)
Beef Stew With Red Wine And Carrots Daube De Boeuf Aux Carottes 92

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beef Stew With Red Wine And Carrots Daube De Boeuf Aux Carottes

  • 3-4 pounds Boneless Beef Chuck Roast
  • 2 tablespoons Extra Virgin Olive Oil
  • 4 slices Bacon
  • Kosher Salt & Freshly Ground Black Pepper, to taste
  • 1 cup Shallots, chopped
  • 2 tablespoons Brandy
  • 2 tablespoons Tomato Paste
  • 4 cloves Garlic, minced
  • 1 teaspoon Herbes De Provence
  • 1 bottle (750ml) dry Red Wine
  • 1 (28 ounce) can Crushed Tomatoes
  • 1 teaspoon Orange Zest
  • 1 pound Carrots, peeled and chopped into 1-inch pieces
  • 2 tablespoons Fresh Flat Leaf Parsley, chopped

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How to Make Beef Stew With Red Wine And Carrots Daube De Boeuf Aux Carottes

  1. Preheat oven to 325°F (160°C).
  2. Using your fingers and a thin knife, separate the beef roast along its natural seams. Trim off any thick layers of fat.
  3. Cut the roast into 1.5-2 inch cubes. Pat dry with paper towels and set aside.
  4. Heat 2 tablespoons olive oil and 4 slices of bacon, diced, in a 7-8 quart Dutch oven over medium heat. Cook, stirring occasionally, until bacon is browned but not crisp (5-6 minutes).
  5. Remove bacon with a slotted spoon and set aside.
  6. Season about 1/3 of the beef cubes with salt and pepper. Brown in batches in the Dutch oven, ensuring not to overcrowd the pot. Adjust heat as needed to achieve a rich brown color (about 10 minutes total).
  7. Remove browned beef and set aside. Pour off all but 1 tablespoon of drippings.
  8. Add 1 cup chopped shallots to the pot and sauté until softened (about 1 minute).
  9. Add 2 tablespoons brandy and let it boil away completely.
  10. Stir in 2 tablespoons tomato paste, 4 cloves minced garlic, and 1 teaspoon Herbes de Provence. Sauté for 1 minute.
  11. Add 1 bottle (750ml) dry red wine, scraping up any browned bits from the bottom of the pot. Bring to a boil.
  12. Add 1 (28 ounce) can crushed tomatoes, and 1 teaspoon orange zest. Stir in the browned beef and reserved bacon.
  13. Add 1 pound carrots, peeled and chopped into 1-inch pieces. Bring to a simmer, cover, and transfer to the preheated oven.
  14. Cook for 2-3 hours, or until the beef is fork-tender, stirring every 45 minutes.
  15. Before serving, skim off any excess fat. Season with salt and pepper to taste. Stir in 2 tablespoons chopped fresh parsley.

Nutrition Information (Approximate per serving)

Sodium

16 g

Sugar

25g

Fat

98g

Carbs

6g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Main Dish Beef French European Meat 4 Hours Or Less