Beef and Carrot Braise
Immagine generata dall'IA
French

Beef and Carrot Braise

A classic French-inspired braise of browned beef, sweet carrots, pearl onions, and thyme simmered until tender in a glossy red wine sauce. It is deeply savory, comforting, and even better the next day.

175 min 4 porzioni Medium
Tutte le ricette

Come preparare

1
Season the beef with 8 g of the salt and the pepper. Heat 1 tablespoon of the olive oil in a large Dutch oven over medium-high heat until shimmering.
2
Sear the beef in two batches for 2 to 3 minutes per side, turning until deeply browned. Transfer it to a plate and add the remaining olive oil between batches if the pot looks dry.
3
Reduce the heat to medium. Add the diced onion and cook for 5 minutes, stirring, until softened and lightly golden. Add the garlic and cook for 30 seconds until fragrant.
4
Stir in the tomato paste and cook for 1 minute until it darkens slightly. Pour in the wine, scrape up the browned fond, and simmer for 3 minutes to reduce by about one-third.
5
Return the beef and any collected juices to the pot. Add the stock, carrots, pearl onions, thyme, bay leaf, and remaining salt. Bring just to a boil, then reduce to a gentle simmer.
6
Cover and simmer gently for 2 to 2 1/4 hours, stirring once or twice, until the beef is fork-tender and the carrots can be pierced easily without collapsing.
Tender beef and carrots in a glossy red wine braising sauce Immagine generata dall'IA
7
Remove the thyme stems and bay leaf. Taste the sauce and adjust the seasoning. If the sauce is thinner than desired, simmer uncovered for 5 to 10 minutes until lightly coats a spoon.
8
Rest the braise for 10 minutes off the heat, then ladle the beef, carrots, onions, and sauce into warm bowls and serve.
French beef and carrot braise served with carrots and pearl onions Immagine generata dall'IA

Perché questa ricetta funziona

Searing creates a savory crust on the beef, while a slow, covered simmer converts connective tissue into gelatin and infuses the carrots and onions with the wine-rich stock.

Conservazione e riscaldamento

Come conservarla

Cool within 2 hours, refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Store the sauce with the beef and vegetables to protect their texture.

Come riscaldarla

Reheat gently in a covered saucepan over medium-low heat until steaming throughout and the beef reaches 74°C, adding a splash of stock if needed. Thaw frozen portions overnight in the refrigerator.

Nutrizione / porzione

712kcal
49,80 gproteine
26,66 gcarboidrati
41,20 ggrassi
P
Pantryvale editorial kitchen
Ricetta preparata per la pubblicazione con ingredienti completi e passaggi ordinati.
Pubblicata il 15 ago 2026 · aggiornata il 15 ago 2026