Easy and Tender Beef and Carrots Recipe: The Perfect Winter Dish!

Name: Traditional Beef and Carrot Recipe
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6 portions
Ingredients: 1 kg beef (chuck, gîte or topside); 800 g carrots; 2 onions; 3 garlic cloves; 2 tbsp tomato paste; 250 ml full-bodied red wine; 500 ml beef broth; 2 tbsp flour; 2 tbsp olive oil; 2 sprigs thyme; 1 bay leaf; Salt and pepper to taste

May 17, 2026Neary AI0 comments

Slow-cooked, tender beef and carrots, served hot with parsley.

By Lou Neary Cuisine Expert • Updated June 4, 2024

🥩🥕 Easy and Tender Beef and Carrot Recipe: The Perfect Winter Dish!
Ah, beef and carrots... a dish that warms hearts and stomachs, synonymous with family meals and childhood memories! If you're looking for the perfect recipe for tender and flavorful beef and carrots, you've come to the right place. Our easy-to-make version guarantees incomparably tender meat and vegetables bursting with flavor. Get ready for a culinary journey into the heart of traditional French cuisine!

✨ Why our beef and carrots will delight you?

Our beef and carrot recipe focuses on slow cooking, essential for achieving fork-tender meat and meltingly soft carrots. The secret lies in the choice of ingredients and patient simmering, which allows the aromas to develop fully, creating a rich and comforting dish, perfect for cold winter days.

Did you know that beef and carrots is a dish that benefits from being prepared the day before? This is a grandmother's trick that allows the flavors to develop well and the sauce to thicken. Let it rest overnight in the refrigerator and gently reheat it the next day: it will only be better! It's also an excellent way to manage your time in the kitchen.

🛒 Ingredients

For 6 servings

🥩 1 kg Beef (chuck/gîte)

🥕 800 g Carrots

🧅 2 Onions

🧄 3 Garlic cloves

🍅 2 tbsp Tomato paste

🍷 250 ml Full-bodied red wine

🥣 500 ml Beef broth

🌾 2 tbsp Flour

🫒 2 tbsp Olive oil

🌿 2 Thyme sprigs

🍃 1 Bay leaf

🧂🌶️ To taste Salt and pepper

💡 For a deeper flavor, add a bouquet garni!

🔥 Recipe Steps

1 Prepare the meat: Cut the beef into large cubes. Season with salt and pepper, and lightly flour for better browning and a creamier sauce.

2 Sear the meat: In a Dutch oven or large pot, heat the olive oil over high heat. Sear the beef pieces on all sides until golden brown. Set the meat aside.

3 Sauté the vegetables: In the same pot, add the sliced onions and minced garlic. Sauté until translucent. Stir in the tomato paste and cook for 1 minute, stirring.

4 Deglaze: Return the meat to the pot. Pour in the red wine and scrape the bottom of the pot with a spatula to release all the cooking juices. Let it reduce by half to concentrate the flavors.

5 Simmer: Add the beef broth, carrots cut into thick slices, thyme, and bay leaf. Bring to a boil, then reduce the heat, cover, and let simmer over low heat for at least 2.5 to 3 hours (or even more, up to 4 hours), or until the meat is incredibly tender. Stir occasionally.

6 Adjust and serve: Taste and adjust seasoning if necessary. The sauce should be thick and fragrant. Serve hot, accompanied by steamed potatoes, fresh pasta, or homemade mashed potatoes.

For an extra gourmet touch, feel free to add some fresh button mushrooms at the end of cooking, or even a bouquet garni to intensify the aromas. And if you have any leftover sauce, know that it's delicious served with pasta the next day, a real anti-waste delight!

✨ Lou's Tip: For an even more flavorful beef and carrots, let it simmer gently in a cast iron Dutch oven. The even heat distribution allows for perfect cooking and incomparably tender meat. A true chef's secret!

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Caution: Do not cut your carrots too finely! They risk completely disintegrating during the long cooking time. Thick slices (about 1 cm) or sticks will ensure they hold their shape and flavor and add texture to the dish.

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