Description
This comforting Bœuf Mijoté Aux Carottes Et Navets features tender beef chuck simmered with sweet carrots and earthy turnips, creating a rich and flavorful stew. Perfect for chilly days, this dish brings warmth and nostalgia to your table.
Ingredients
Scale
- 2 lbs (900 g) beef chuck, cut into 2-inch cubes
- 3 tablespoons olive oil
- 2 medium onions, chopped
- 3 cloves garlic, minced
- 4 medium carrots, peeled and cut into 1-inch pieces
- 2 medium turnips, peeled and cut into 1-inch pieces
- 2 cups (480 ml) low-sodium beef broth
- 1 cup (240 ml) red wine (preferably a full-bodied wine)
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 1 tablespoon all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Start by heating 3 tablespoons of olive oil in a large Dutch oven or heavy pot over medium-high heat. Once the oil is shimmering, add the 2 lbs of beef chuck. Sear the beef for about 5-7 minutes, turning occasionally, until all sides are browned.
- Once the beef is browned, remove it from the pot and set it aside on a plate. In the same pot, add the 2 chopped onions and sauté for about 5 minutes, until they become translucent.
- Add the 3 cloves of minced garlic to the onions and sauté for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.
- Next, return the beef to the pot and add the 4 peeled and cut carrots and 2 peeled and cut turnips. Stir everything together, ensuring the vegetables are well coated with the onion and garlic mixture.
- Pour in 2 cups of low-sodium beef broth and 1 cup of red wine. Stir in 2 tablespoons of tomato paste, 2 teaspoons of dried thyme, and add 2 bay leaves. Season with salt and pepper to taste.
- Bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 2 to 2.5 hours.
- If you prefer a thicker sauce, remove the lid for the last 30 minutes of cooking to allow the liquid to reduce. Alternatively, you can mix 1 tablespoon of all-purpose flour with a bit of water to create a slurry and stir it in during the last 15 minutes of cooking.
- Once done, remove from heat and discard the bay leaves. Garnish with fresh parsley before serving.
- Prep Time: 15 mins
- Cook Time: 2.5 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 100 mg
Keywords: Don’t rush the searing process! Use a heavy pot like a Dutch oven for even heat distribution. Consider using a combination of fresh and dried herbs for added complexity.