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Boeuf Braisé Aux Carrot

Posted by on January 3, 2012

If you haven’t seen any of my cooking shows yet – this is a great one to start with!

Braised beef with carrots and pumpkin.

Here is a very old French dish that I’ve updated a bit from my grandmothers recipe which my mother taught me years ago. It’s easy because it is a one pot meal! French comfort food at it’s finest.

Boeuf Braisé Aux Carrot

Boeuf Braise Aux Carrot

Braised beef with carrot and pumpkin

The Recipe!

~ 4 lbs of stewing meat cut into 1 1/2 inch cubes
~ 6 oz (1/2 package) of bacon – please use nitrate/preservative free
~ 1/2 lb cubed pumpkin (or any winter squash) Hint: freeze cubed squash in a freezer bag for at least a few days and the squash will melt into the “gravy” giving it a more luscious and creamy consistency.
~ 1 cup of red wine
~ 1 cup of beef stock
~ 5 large onions (sliced -not diced)
~ 1/2 lb of carrots sliced on the diagonal – keep the slices LARGE.
~ 5 cloves of garlic, crushed (see video)
~ 1 bouquet garni (tie several sprigs of parsley,thyme and a few bay leaves with kitchen twine) SEE VIDEO for easiest way to do this.
~ 2 slightly heaping tablespoons of tomato paste

Cook bacon in a large flame proof pot, until the the fat has melted.
Remove bacon, leave melted fat, add meat and brown – about 10 minutes. Remove meat from pot and set aside with bacon.
Put sliced onions and garlic in pot and slightly brown them on a medium heat.
Add the 1 cup of wine and deglaze the pan scraping the bottom
Add; 1 cup of beef stock
2 tablespoons of tomato paste
Bouquet Garni
Beef and bacon
Cover and simmer on low for an hour.
Add carrots and pumpkin (or winter squash)after an hour and cook another hour.
Add water if necessary during cooking.
Taste sauce and adjust with sea salt and FRESH cracked pepper.
Remove bouquet garni, especially making sure bay leaves are out.

What a history to this dish – you are now enjoying real french comfort food!

10 Responses to Boeuf Braisé Aux Carrot

  1. Anna

    wow! how cool is that? so did Food Network book you already? If not – they should! the dish looks great!

    • deniebernier

      Thank you so much! Funny you should say that, the food network has too many “foodie wars” for my taste and find they are drifting from their original mission of teaching good cooking. Actually, huge PBS media giant in Boston, WGBH saw my website and has asked me to send in a proposal for a show as well as sign legal documents/ release forms so we can potentially talk more……keep your fingers crossed, I would be honored to be picked up by the station that picked, taped and aired up Julia Child!
      Take Care my friend,
      Denié

  2. Lori

    Denie,
    This looks great. I have been looking for a great braised beef recipe I can’t wait to try this. I love the addition of Pumpkin.
    Looking forward to more great video’s and recipes.

    • deniebernier

      Hello My Good Friend!!
      It’s always a day brightener when I hear from you! It pleases my greatly that you are enjoying them.
      Did you enjoy my last show intro/end? I think I will be sticking with it as recommended by some folks “in the business” so that I will have a “TV” format and people will be able to identify that it’s “Cooking With Denié”. The music is from a French composer from the 1800’s and was a passionate piece like I live my life – with passion!! I guess it’s in the French genes!!
      Take Care My Friend!
      Denié

  3. Kimby

    I thoroughly enjoyed your video, Denie, from theme music, to photos, to videography, to your amiable approach to cooking. A sense of humor is an essential ingredient in my kitchen, too. :) How wonderful that you’re still getting fresh herbs from the garden! I look forward to making this dish and wish you every success with the proposed television venture — I’d definitely watch it! Happy New Year!

    • deniebernier

      Such kind words Kimby!! Thank You so much!! I try to put one video out a week, usually available by Monday morning. Keep in touch my Mon Ami!

  4. Culinary Cache

    Love this classic combination of flavors, and there is nothing more comforting than such an amazing dish. Looking forward to following your posts and trying your recipes.

    • deniebernier

      Well Thank You Kindly my friend!
      I am so grateful for your positive words. Though cooking runs through my veins, it still can be taxing, but it makes it all worthwhile when I hear from nice folks like you! I put out one show and recipe a week, usually posted by Sunday afternoon if all goes well with post-production. Take care my friend and Happy Cooking!
      Denié

  5. deniebernier

    Thank you my friend!! And Happy Cooking!!

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