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French-Style Braised Beef Stew
A flavorful slow-cooked dish featuring tender beef, carrots, and red wine. Perfect for a family Sunday dinner, with a classic French twist.
Ingredients
- 600 g Beef for braising (cubed or small pieces)
- 300 g Carrots
- 200 g Cauliflower
- 1 medium Onion
- 250 ml Red wine
- 250 ml Beef broth
- 2 tbsp Tomato paste
- 3 tbsp Olive oil
- 1 sprig or pinch Fresh or dried thyme
- 1 leaf Bay leaf
- à volonté pinch Salt
- à volonté pinch Pepper
Instructions
Step 1
Heat the oil in a Dutch oven or large pot. Sear the meat on all sides for 5-6 minutes. Remove and set aside.
Step 2
Peel and dice the onion, cut the carrots into chunks, and cut the cauliflower into florets.
Step 3
In the Dutch oven, brown the onion for 2 minutes, then add the tomato paste and stir for 1 minute.
Step 4
Pour in the red wine and broth, scraping the bottom of the pot with a wooden spoon to deglaze.
Step 5
Return the meat to the pot, add thyme and bay leaf, cover, and simmer gently for 30 minutes.
Step 6
Add the carrots and cauliflower, continue cooking for 15-20 minutes until the meat and vegetables are tender.
Step 7
Taste and season with salt and pepper. Serve hot with bread or pasta.