Beef & Carrot Braise
Tender beef chunks and carrots braised in red wine until glossy and rich. A streamlined weeknight take on French boeuf braisé — no 3-hour simmer required.
- Total time
- 28 min
- Servings
- 4
- Calories
- 420
- Protein
- 48g
Ingredients
- 1.5 lb beef chuck, cut into 1.5-inch chunks
- 1 lb carrots, cut into 1-inch rounds
- 1 cup red wine
- 1 cup beef broth
- 2 tbsp tomato paste
- 8 oz pearl onions or shallots, peeled
- 4 sprigs fresh thyme sprigs
- 1 leaf bay leaf
Instructions
- 1
Pat beef dry with paper towels. Season generously with salt and pepper on all sides.
- 2
Heat 2 tbsp olive oil in a large heavy skillet over medium-high until shimmering, about 90 seconds.
- 3
Working in batches, sear beef without stirring until deeply browned on all sides, 8–10 minutes total. Set aside.
- 4
In the same skillet, add carrots, pearl onions, tomato paste, thyme, and bay leaf. Stir for 1 minute until fragrant.
- 5
Pour in red wine and beef broth. Return beef to pan. Bring to a simmer, then reduce heat to medium-low.
- 6
Cover and simmer 14–16 minutes until beef is fork-tender and sauce is glossy. Taste and adjust salt and pepper.
Tools you’ll need
- large heavy skillet (12-inch or larger)
- paper towels
- wooden spoon
- lid or foil
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