Braised Beef With Carrots Recipe

This hearty beef casserole is easy to prepare and is delicious on its own or served with rice or bread. Refrigerate leftovers and reheat the next day for a satisfying lunch.

2 lb. 4 oz. stewing beef
7 oz. pork belly
6 carrots
1 cup red wine
1 cup white wine
6 onions
6 cloves of garlic
4 celery stalks
1 bouquet garni
1 tbsp concentrated tomato purée
Olive oil


Step 1: Cut the meat into 1-1/2″ cubes and brown the meat in a flameproof casserole dish along with the cubed pork belly and sliced onions. Deglaze the pan with the red and white wine, scraping up the bits on the bottom, and flambé.

Step 2: Add the crushed garlic, bouquet garni, cubed celery, and tomato purée to the beef. Cover with 4 cups of water and cook for 1 hour.

Step 3: Peel the carrots and slice them thickly on the diagonal. Add them to the casserole and cook an additional 45 minutes. Season and serve.

Reprinted with permission from Stéphane Reynaud’s French Feasts (2009 Stewart, Tabori & Chang).

French Feasts December 2009


Marie-Pierre Morel