This easy braised beef recipe is made with lots of carrots. Braising meat calls for a long slow cooking, so be sure to start this recipe in the afternoon. The smell will have everyone happily anticipating dinner.
Here in France, boeuf aux carottes is not only a popular way to soften up tougher cuts of beef, it's also a slang term that refers to the police who investigate the police, the IGS, or Inspection Générale des Services. There are several popular explanations for this term, one being that the IGS allow the police they are investigating to simmer for a long time during investigation.
Many recipes for this traditional braised beef recipe call for a calf's foot. I'm afraid that veal is where French food and I are forced to part ways, so I've not included the pied de veau. The foot would add a certain amount of flavor, but is mainly included for the gelatin it contains. This gelatin would of course thicken the sauce somewhat. The recipe was still very tasty all the same, but maybe I don't know what I'm missing!
This cooks perfectly in a Dutch oven, and once again I had the pleasure of using my Staub cookware, which I recommend to one and all. The first time I made this, I added the carrots right at the start. I thought this made them a bit too mushy, so I've changed the recipe to call for adding the carrots after the beef has cooked some.
This braised beef recipe goes well with mashed potatoes, but you could also serve it with rice or just a good loaf of French bread.
Prep time: 30 min
Cook time: 3 hours
Makes 6 servings.
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