Beef with carrots (with or without wine)

Ingredients

• 800 gbeef chuck or stewing beef
• 1 kgcarrots
• 2 clovesgarlic
• 2yellow onions
• 1bouquet garni
• 100 mlwater
• 100 mlwhite wine
• 30 mlextra-virgin olive oil
• 1 pinchsalt
• 1marrow bone

Instructions

1. 1

   Brown the beef

   Heat the olive oil over a high heat in a large cast-iron casserole. When hot, add the beef and brown it on every side, cooking each side for 2–3 minutes.

2. 2

   Add the aromatics

   Meanwhile, peel and finely slice the onions, and peel the garlic. Add the whole garlic cloves, sliced onions and bouquet garni to the casserole. Keep turning the beef until it is nicely golden, then add the wine, water, pinch of salt and marrow bone, if using.

3. 3

   Simmer with carrots

   Peel the carrots and cut them into rounds, then add them to the casserole. Cover and cook over a medium heat for about 3 hours, or until the beef is very tender.

What is beef with carrots?

This is a French-style beef stew in which a cut suited to long cooking simmers with carrots, onion, garlic and herbs. Slow braising softens the beef and brings the ingredients together in a savoury, gently sweet cooking liquid.

This version keeps the method simple: brown the meat first, then let it cook covered with the vegetables and liquid. White wine is included in the ingredient list, while the title allows for making the dish without it.

Nutrition and macros by portion

The nutrition label shows one serving as written: 585 calories, 50g protein, 32g carbs, 27g fat.

The beef supplies most of the protein and contributes much of the fat, while the carrots provide most of the carbohydrate in this dish. The supplied per-serving figures are 585 kcal, 50 g protein, 32 g carbohydrate and 27 g fat; add a simple green vegetable alongside for a balanced plate.

Choosing the beef

The cut: paleron, or another stewing cut, benefits from the long cooking time and becomes tender as it simmers. Cut the beef into pieces if needed to make it easier to brown and serve.

The browning: give the meat time to colour on all sides before adding the liquid. Work in batches if the casserole is crowded, so the beef browns rather than steams.

Building the flavour

The aromatics: sliced yellow onion and whole peeled garlic cloves cook with the beef, while the bouquet garni adds herbal notes. Keep the garlic whole as directed so it can flavour the liquid without breaking up into it.

The wine: the recipe adds white wine with the water and salt after the beef has browned. To make it without wine, leave it out; the listed method does not specify a replacement.

Getting tender beef

The simmer: keep the casserole covered and cook over a medium heat for about 3 hours. Check occasionally that it is gently cooking rather than boiling hard.

The doneness cue: the beef should be very tender when tested with a fork. If it is still firm, continue cooking until it reaches that texture.

Carrot texture and timing

The carrots: cut them into rounds of roughly even thickness so they cook at a similar rate. Add them after the beef has browned and the aromatics, wine and water are in the casserole.

The finish: the recipe cooks the carrots for the full covered simmer, so they become soft and take on the flavour of the cooking liquid. For firmer carrots, check their texture as the stew approaches doneness.

Serving the stew

Serve the beef and carrots hot, spooning some of the cooking liquid over each portion. Bread, boiled potatoes or plain rice can help make a more substantial plate, though the stew can also be served on its own.

If using the marrow bone, take care when serving and keep it separate from the portions unless diners want to eat the marrow.

Recipe notes & tips

• Pat the beef dry before browning to help it colour in the hot oil.
• Brown the beef on every side, allowing 2–3 minutes per side as directed.
• Keep the garlic cloves whole when adding them to the casserole.
• Cut the carrots into evenly sized rounds for more consistent cooking.
• Check the casserole occasionally during the long simmer and keep it covered.
• Use a fork to check that the beef is very tender before serving.

Variations

• Without wine: leave out the white wine for the wine-free version named in the title.
• Different herbs: use a bouquet garni that suits your taste while keeping the same cooking method.
• More vegetables: add extra carrots if you would like a higher proportion of vegetables in each serving.
• With potatoes: serve the finished stew alongside boiled potatoes for a heartier meal.

Common mistakes to avoid

• Crowding the casserole: the beef may steam instead of browning, so brown it in batches if necessary.
• Skipping the browning: the meat will miss the golden surface called for in the method, so colour it on every side first.
• Boiling too hard: a vigorous boil can make the stew cook unevenly, so maintain a steady medium heat.
• Stopping too soon: firm beef needs more time, so continue cooking until it is very tender.
• Uneven carrot rounds: they may finish at different times, so cut them to a similar thickness.

How to store

Cool leftovers promptly, then store them covered in the fridge and eat within 3–4 days. Reheat gently in a covered pan until piping hot throughout, adding a splash of water if the cooking liquid has thickened.

Frequently asked questions