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

Name: Recette Boeuf Carottes Traditionnel
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6 portions
Ingredients: 1 kg de boeuf (paleron, gîte ou macreuse); 800 g de carottes; 2 oignons; 3 gousses d'ail; 2 càs de concentré de tomate; 250 ml de vin rouge corsé; 500 ml de bouillon de boeuf; 2 càs de farine; 2 càs d'huile d'olive; 2 branches de thym; 1 feuille de laurier; Sel et poivre au goût

May 17, 2026Neary AI0 comments

By Lou Neary Kitchen Expert • Updated on June 4, 2024

🥩🥕 Easy and Tender Beef and Carrot Stew Recipe: The Perfect Winter Dish!
Ah, beef and carrot stew... a dish that warms hearts and stomachs, synonymous with family meals and childhood memories! If you're looking for the perfect recipe for a tender and flavorful beef and carrot stew, 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 Carrot Stew Will Delight You?

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

Did you know that beef and carrot stew is a dish that benefits from being prepared the day before? It's 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 a great 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 Sprigs of thyme

🍃 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 them for better browning and a richer sauce.

2 Sear the meat: In a Dutch oven or a large pot, heat the olive oil over high heat. Sear the beef pieces on all sides until well browned. 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 loosen all the cooking juices. Let reduce by half to concentrate the flavors.

5 Simmer: Add the beef broth, thick sliced carrots, thyme, and bay leaf. Bring to a boil, then reduce heat, cover, and simmer over low heat for at least 2h30 to 3h (or even longer, up to 4h), 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 flavorful. Serve hot, accompanied by steamed potatoes, fresh pasta, or homemade mashed potatoes.

For an extra gourmet touch, don't hesitate 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 over pasta the next day – a real anti-waste delight!

✨ Lou's tip: For an even more flavorful beef and carrot stew, 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!

Recommended Accessory

The Neary Cast Iron Dutch Oven: Your Ally for Stews

Achieve incomparably tender and flavorful beef and carrot stew with our Neary cast iron Dutch ovens. Ideal for slow and even cooking, they are the perfect investment for all your stews and will guarantee perfect cooking every time.

Warning: Don't cut your carrots too thinly! They might completely fall apart during the long cooking time. Thick slices (about 1 cm) or sticks will ensure they retain their shape and flavor and add texture to the dish.

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