French Beef and Carrot Stew is a classic French recipe that you definitely need to try. Also known as “Beouf Carrotes”, it’s made from pieces of beef, plenty of carrots, white wine, tomato paste, and onion. This French beef stew can be easily made at home and with little to no effort at all.
I like making stew for my family and this recipe is one of my favorites. But unlike Filipino stews, this one uses only carrots. White wine also plays an important role in this recipe as it helps tenderize the meat and adds flavor. Since moving to France I adopted cooking with wine because of the extra oomph it gives to my dishes. We love having this with baguette when we feel like it or it’s also terrific with steamed rice. Whatever you pair this with, there is no question that you will enjoy this classic French stew.
To make this delicious stew, chunks of beef are sauteed with onions. When the beef is seared, tomato paste is added until all pieces of beef are coated. White wine is then added and let simmer until reduced. Lastly, water, thyme, parsley, and bay leaves, are tipped in. Season with salt and pepper then cover the pot until the meat is tender. Serve while it is hot! And I guarantee, it’s satisfying comfort food for a cold night.
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Tips for French Beef and Carrot Stew
- Can you make it make it a day ahead? Yes! in fact, you should because the flavor improves the longer it sits.
French Beef and Carrot Stew
- 500 grams chuck beef (cut in cubes)
- 5 pcs. small onions (3 pcs if using big sized onions)
- 2 tbsp tomato paste
- 4 medium size carrots (cut into circles)
- ¼ cup white dry wine or cooking wine (optional you can use beef stock if you dont like wine.)
- 1 cup water (or you can add more if needed.)
- 1 tbsp parsley (chopped, you can use fresh or dried parsley.)
- ½ tsp thyme
- 1 pc bayleaf
- salt and pepper (to taste)
- Add 2 tbsp cooking oil in a cooking pot over medium heat. When the oil is hot add the onion then cook until soft and translucent.
- Add the beef and stir into the onion. Cover and let simmer for about 10 mins or until the beef is light brown in color.
- Tip in the tomato paste and mix until all the meat is coated. Pour the wine then stir, don't cover it. Let it boil until the wine is reduced.
- When the wine is reduced by about half in volume. Add the water, parsley, bay leaf, and thyme. Add a pinch of salt and pepper and cover and let simmer until the beef is tender.
- Adjust the taste by adding salt and pepper then add the carrots and let simmer until carrots are soft.
- Serve in a bowl and enjoy with friends and family. Bon Appetit!