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

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

• Boneless Beef Chuck Roast
• Extra Virgin Olive Oil
• 4 slices bacon, diced
• Kosher Salt & Freshly Ground Black Pepper
• 1 cup chopped shallots
• 2 tablespoons brandy
• 2 tablespoons tomato paste
• Garlic Cloves
• 1 teaspoon Herbes de Provence
• Red Wine
• Whole Canned Tomatoes
• 1 teaspoon orange zest
• Carrot
• Fresh Flat Leaf Parsley

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.