Beef and carrots: my traditional grandmother's recipe

Beef and carrots is the quintessential French dish and it's my "comfort" dish when I want an old-fashioned stew without spending the whole afternoon on it.

I have cooked it many times in a long version, but through testing, I have found a method that retains the traditional spirit (seared meat, red wine, bouquet garni, very tender carrots) while taking less than an hour.

The little secret is to cut the meat into not-too-big cubes and to work on the sauce from the start: sear well, deglaze, then let it reduce gently.

I also like to pay attention to those "old-fashioned details" that make all the difference: a little bacon for richness, a touch of tomato paste for color and depth, and a spoonful of flour just to bind it, without making a sauce as thick as plaster. And above all, the carrots: I cut them into large diagonal slices; they retain their tenderness without turning into mush.

On the plate, you have a complete and nourishing meal: good protein from the beef, vegetables from the carrots, and a flavorful sauce. But there's no need to overdo it!

If you want to adapt it, play with the garnish: steamed potatoes, fresh pasta, or simply a nice slice of bread for dipping (that also counts as a culinary technique, doesn't it?).

You will see when preparing it that it is a beef and carrot recipe : you follow the steps, you let it simmer, and the kitchen does the rest.

And while it's bubbling gently, you have time to set the table and get ready to enjoy a real "French bistro" style dish right at home!

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My Beef and Carrots Recipe

Recipe by Nathalie Laplace

5.0 based on 1 vote(s)

Type of dish: main courseKitchen: FrenchDifficulty: easy

Portions

4

people

Preparation

17

minutes

Cooking

41

minutes

Calories

606

kcal

Total time

58

minutes

A classic beef and carrot dish: seared meat, tender carrots, and a gently reduced red wine sauce. A simple, hearty dish that evokes the best of French cuisine.

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Ingredients

• 800g of braising beef (chuck, brisket or round), cut into 3cm cubes

• 600g carrots of

• 1 yellow onion

• 2 garlic cloves

• 120g of smoked bacon

• 2 tablespoons of neutral (or olive) oil

• 20g of butter

• 1 tablespoon of flour

• 1 tablespoon of tomato paste

• 35 cl of red wine (good quality and French, if possible)

• 35 cl of beef (or vegetable) stock

• 1 bouquet garni (thyme, bay leaf, parsley)

• 250g of button mushrooms (optional but classic)

• Fine salt, black pepper

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Preparation steps

• Peel the carrots and cut them into large diagonal slices (or thick chunks). Finely chop the onion. Mince the garlic. If using mushrooms, brush them clean and cut them in half or quarters.
• In a casserole dish, heat the oil and butter. Add the bacon and brown it for 3 minutes. Remove it and set it aside (leave the fat in the casserole dish).
• Turn up the heat a little. Place the beef cubes in a single layer (do this in two batches if necessary) and sear them for 3 to 5 minutes, turning them over, until nicely browned. Season lightly with salt and pepper.
• Add the chopped onion and sauté for 2 minutes, scraping the bottom of the pan. Add the garlic for 30 seconds.
• Sprinkle in the flour, mix for 1 minute (this will thicken the sauce). Add the tomato paste and mix for another 30 seconds.
• Deglaze with the red wine: pour it in all at once, scrape up the browned bits from the bottom, then let it boil for 2 minutes to evaporate some of the alcohol.
• Add the stock, bouquet garni, carrots and reserved bacon. Bring to a simmer, cover and simmer gently for 30 minutes (it should just be bubbling).
• Add the mushrooms (if used) and continue cooking for 6 minutes, still over low heat, until the meat is tender and the sauce coats the back of a spoon.
• Taste and adjust the seasoning. Remove the bouquet garni. Serve piping hot, with steamed potatoes, pasta, or rice.

📊 Nutritional Information

1 serving (approx. 430g)

* RDA = Recommended Daily Allowance

📝 Notes

If your casserole dish sticks a little when you deglaze, that's normal: that's where the flavor is. Gently scrape your Beef and Carrots dish with a wooden spoon, and everything will settle into the sauce.

💡 Chef's Tips

For a glossy sauce without it becoming too thick, keep the lid slightly ajar for the last 10 minutes: the reduction will do the work. And for quicker, more tender beef, cut into even (3cm) cubes and avoid a rolling boil.

🔄 Variations

• Beef and carrots without mushrooms: strictly make the carrot and bacon version, ultra classic.
• Beef and Carrots more rustic: add 1 teaspoon of wholegrain mustard off the heat, just before serving.

Nathalie Laplace

Food writer for the Simple & Bon website. Passionate about healthy cooking and especially salads, slow-cooked or oven-baked recipes.