Name: Boeuf Carottes
Yield: For 4
Cuisine: French
Ingredients: 1 bouquet garni; salt and freshly ground black pepper; 2 sticks celery, cut into 4-5 cm pieces; 1 kg boiling beef; 2 tablespoons olive or sunflower oil; 3 garlic cloves, crushed; 1 tablespoon tomato purée or sundried tomato paste; 10 carrots, peeled; 50 g butter; 1.5 litres good red wine; 3 level tablespoons plain flour; 2 medium to large onions, peeled and halved

Preparation info

For
4

Difficulty
Easy

Appears in

Trish's French Kitchen

By Trish Deseine

Published 2008

About

This is rather a blunt title for a rich and deeply flavoured stew. As with many slow-cooked dishes, the trick is to give all the ingredients, down to the smallest chunk of celery, enough time, space and heat to give up their maximum flavour. The quantity of red wine may seem extravagant, but the almost black, sticky sauce it produces will convince you it was worth popping two corks.