Ingredients with Measurements:
- 2 lbs beef chuck roast, cut into 2-inch cubes
- 4 large carrots, peeled and cut into 1-inch pieces
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 cups red wine
- 2 cups beef broth
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
3. Season beef cubes with salt and pepper, then brown them in the pot for about 5 minutes, stirring occasionally.
4. Remove beef from the pot and set aside.
5. In the same pot, sauté onions and garlic until softened, about 3 minutes.
6. Add tomato paste and stir for 1 minute.
7. Pour in red wine and beef broth, scraping the bottom of the pot to release any browned bits.
8. Add bay leaves and thyme, then bring to a boil.
9. Return beef to the pot, along with any juices that have accumulated.
10. Add carrots and stir to combine.
11. Cover the pot with a lid and transfer to the preheated oven.
12. Cook for 3 hours, or until the beef is tender and the carrots are cooked through.
13. Remove from the oven and let rest for 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 3 hours
Temperature:
Oven temperature: 325°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 450
Fat: 18g
Carbohydrates: 15g
Protein: 48g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef stew meat.
- Red wine can be substituted with beef broth or vegetable broth.
- Carrots can be substituted with parsnips or turnips.
Variations:
- Add mushrooms to the pot for a richer flavor.
- Use a slow cooker instead of the oven for a hands-off approach.
- Add potatoes to the pot for a heartier meal.
Tips and tricks:
- For a deeper flavor, marinate the beef in red wine overnight before cooking.
- Use a sharp knife to cut the beef into even cubes for even cooking.
- Don't skimp on the browning step, as it adds a lot of flavor to the dish.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls or on a platter with a side of crusty bread.
Garnishes:
Garnish with chopped parsley or thyme.
Pairings:
Pair with a full-bodied red wine, such as Cabernet Sauvignon.
Suggested side dishes:
Serve with a side of roasted potatoes or a green salad.
Troubleshooting advice:
- If the beef is tough, it may need to cook longer. Return to the oven and check every 30 minutes until tender.
- If the sauce is too thin, remove the lid and let it simmer on the stove until it thickens.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers promptly in the refrigerator.
Food history:
Daube de Boeuf aux Carottes is a classic French beef stew that originated in the Provence region.
Flavor profiles:
This dish is savory and rich, with a deep beefy flavor and a hint of sweetness from the carrots.
Serving suggestions:
Serve with a side of crusty bread to soak up the flavorful sauce.
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Region: French