Description
A classic French braised beef stew featuring succulent beef, carrots, onions, and aromatic herbs, slowly cooked in wine and broth until tender and richly flavored.
Ingredients
- 2 lb beef (rump cap or chuck), cut into large pieces
- 2 carrots, peeled and chunked
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 cup red wine
- 2 cups beef stock
- 1 bay leaf
- 1 sprig thyme
- 1 tbsp flour (optional, for thickening)
- Salt and freshly ground pepper, to taste
- 2 tbsp olive oil or butter, for browning
Instructions
- Season the beef with salt and pepper. Heat oil or butter in a heavy-bottomed pan or Dutch oven over medium-high heat and brown the beef on all sides. Remove and set aside.
- Add onions and garlic to the pot; sauté briefly until tender.
- Return the beef to the pot. Pour in red wine and deglaze, scraping up browned bits.
- Add beef stock, bay leaf, thyme, and carrots. Bring to a simmer.
- Cover and braise on low heat (stovetop or in a 325 °F/160 °C oven) for 2–3 hours, until beef is fork-tender.
- Optional: stir in flour (mixed with a bit of water or softened butter) to thicken the sauce. Cook a few more minutes to incorporate.
- Remove bay leaf and thyme. Adjust seasoning with salt and pepper. Serve warm.
Notes
- This dish is known as boeuf à la mode, a traditional French braised beef stew with carrots, onions, wine, and stock.
- Many classic French stews begin by marinating the meat in wine, then braising it slowly for deep flavor .
- You can substitute a bouquet garni (thyme, bay, parsley) for fresh herbs.
- For a richer sauce, reduce the braising liquid after removing the meat.
- Serve with mashed potatoes, crusty bread, or buttered noodles.
- Prep Time: 15 min
- Cook Time: 2–3 hr (braising)
- Category: Stew / Braise
- Method: Braising (stovetop or oven)
- Cuisine: French
Nutrition
- Serving Size: ≈1 cup
- Calories: ≈400 kcal
- Sugar: ≈3 g
- Sodium: ≈400 mg
- Fat: ≈20 g
- Saturated Fat: ≈7 g
- Unsaturated Fat: ≈12 g
- Trans Fat: 0 g
- Carbohydrates: ≈10 g
- Fiber: ≈2 g
- Protein: ≈35 g
- Cholesterol: ≈80 mg
