Stéphane Reynaud

Bœuf Braisé aux Carrots

Braised Beef with Carrots

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Preparation info
  • For

    6

    • Difficulty

      Easy

    • Ready in

      2 hr 30

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Stewing beef 1 kg
  • Pork belly 200 g
  • Carrots

Method

  1. Cut the meat into 4 cm cubes and brown them in a flameproof casserole dish along with the cubed pork belly and sliced onions. Deglaze with both wines and flambé.
  2. Add the crushed garlic, bouquet garni, cubed celery and tomato paste. Cover with 1 litre of water, cook for 1 hour. Peel the carrots and slice them thickly on the diagonal. Add them to the beef and coo