20-Min Beef & Carrot Skillet
Tender beef and caramelized carrots braised in red wine and beef broth—a weeknight take on boeuf braisé that skips the hours of simmering. Ready in 20 minutes flat.
- Total time
- 22 min
- Servings
- 4
- Calories
- 420
- Protein
- 42g
Ingredients
- 1.5 lb beef chuck, cut into 1.5-inch pieces
- 1 lb carrots, cut into 1-inch rounds
- ¾ cup red wine (dry)
- 1 cup beef broth
- ½ cup pearl onions, peeled (frozen is fine)
- 1 tbsp tomato paste
- 3 sprigs fresh thyme sprigs (or 1 tsp dried)
- 3 clove garlic cloves, smashed
Instructions
- 1
Pat beef dry. Season generously with salt and pepper on all sides.
- 2
Heat olive oil in a heavy 12-inch skillet over medium-high until it shimmers. Sear beef in batches 90 seconds per side without stirring—don't crowd the pan.
- 3
Remove beef, add carrots and pearl onions to the same skillet. Sauté until edges start to brown, 4 minutes, stirring occasionally.
- 4
Stir in tomato paste until fragrant, 30 seconds. Pour in red wine and beef broth, scraping up browned bits from the bottom.
- 5
Return beef to the skillet with thyme and garlic. Bring to a bare simmer, then cover and cook until beef is fork-tender, 12 minutes.
- 6
Remove thyme sprigs. Taste and adjust salt and pepper. Serve hot in shallow bowls with the braising liquid spooned over.
Tools you’ll need
- 12-inch heavy skillet with lid (cast iron or stainless)
- cutting board
- chef's knife
- wooden spoon
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