Boeuf a la mode (French Beef Carrot Stew)

Ingredients

• 1.8 pounds (800 g) beef chuck / stew meat
• 2.2 pounds (1 kg) carrots
• 2 garlic cloves
• 2 yellow onions
• 1 bouquet garni
• 100 ml water
• 100 ml white wine
• 2 Tablespoons extra virgin olive oil
• Pinch of salt
• 1 bone marrow

Instructions

1. 1

   Pour the olive oil in a large cast iron Dutch oven. Heat the olive oil on medium high heat and add the meat once the oil is hot. Sear the meat on both large sides for about 2-3 minutes each.

2. 2

   In the meantime, peel and dice the onions. Peel the garlic cloves. Add the onions and (whole) garlic cloves to the dutch oven along with the bouquet garni. Turn the meat on all sides to give it a nice brown color. Once the meat is nicely browned, add the white wine, water and pinch of salt and the optional bone marrow.

3. 3

   Peel and slice the carrots. Add them to the dutch oven. Cover the dutch oven and let the whole thing cook on medium heat for about 3 hours (until the meat is nicely tender). Et voilà!Bon appétit!