Total time · 125 min
French Beef and Carrots Braised in Red Wine
Beef turns fork-tender in red-wine gravy alongside slowly braised carrots.
- Prep
- 25 min
- Cook
- 100 min
- Servings
- 4
Indicative estimates
- Energy per serving
- ~435 kcal per serving partial estimate
- Ingredient value
- ~$25.47 partial estimate; 7 of 8 ingredients estimated
Ingredients
- 800 g Beef chuck
- 500 g Carrots
- 300 ml Red wine
- 400 ml Beef broth
- 1 piece Onion
- 2 tbsp All-purpose flour
- 4 sprigs Fresh thyme
- 30 g Butter
Directions
- 21 min
Cut beef into cubes, pat dry, and season; cut the carrots and onion into chunks.
- 79 min
Brown the beef in batches in butter, soften the onion, then dust with flour and deglaze with wine.
- 25 min
Add carrots, broth, and thyme; cover and braise gently until the beef yields easily to a fork.