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Boeuf aux carottes

Serves 4



  • Stewing Beef 500 g, cut into reasonably big cubes
  • Olive Oil
  • Flour ½ to 1 Tbs
  • White Wine 1 cup
  • Salt and Freshly Ground Pepper
  • Bouquet Garni (if desired, include a couple of cloves of garlic)
  • Carrots 500 g
  • Onions 2, chopped


Cook It

  1. In a large heavy casserole, brown beef all over in oil, sprinkle with flour and toss meat to seal. Add wine and ¾ cup water, season, add bouquet garni. Cover and simmer over low heat for about 1 hour.
  2. Peel and slice carrots, add with onions to the casserole and cook for a further hour or more, until the beef is very tender.
  3. Serve with mashed potatoes, purée de pommes de terre in French, or more simply, purée.

Recipe from Wild Asparagus, Wild Strawberries : Two years in France by Barbara Santich/Wakefield Press.