Beef Stew with Red Wine & Carrots (Daube de Boeuf aux Carottes)

Beef Stew with Red Wine & Carrots (Daube de Boeuf aux Carottes)
Photo by Scott Phillips


  • 2 to 3 cloves garlic, finely chopped (2 to 3 tsp.)
  • 2 tsp. herbes de Provence
  • 1 lb. slender carrots, peeled and cut into ¾- to 1-inch chunks (about 2 cups)
  • 2 Tbs. tomato paste
  • 1 14.5-oz. can whole, peeled tomatoes
  • 4 strips orange zest (2-½ inches long, removed with a vegetable peeler)
  • 2 slices thick-cut bacon, cut into ½-inch pieces
  • + 7 more ingredients
    • ¼ cup coarsely chopped fresh flat-leaf parsley
    • 8 oz. shallots (8 to 10 medium), thinly sliced (about 2 cups)
    • 2 cups hearty red wine, such as Côtes de Provence or Côtes du Rhône
    • Kosher salt and freshly ground black pepper
    • 2 Tbs. extra-virgin olive oil
    • 2 Tbs. brandy, such as Cognac
    • 1 3-lb. boneless beef chuck roast

Using your fingers and a thin knife, pull the roast apart along its natural seams. Trim off any thick layers of fat. Carve the roast into 1-1/2- to 2-inch cubes and arrange them on a paper-towel- lined tray to dry. Position a rack in the lower third of the oven. Heat the oven to 325°F. Heat the...

View full recipe at Fine Cooking


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