Boeuf aux Carottes (Beef with Carrots)

Name: Boeuf aux Carottes (Beef with Carrots)
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 3 tbsp. vegetable oil; 3 lb. beef shoulder with bone, cut into pieces; 2 (2") thick pieces veal shank; ½ lb. slab bacon, cut into 6 chunks; 1 large yellow onion, peeled and chopped; 1 (750-ml) bottle dry white wine; 2 lb. carrots, peeled and sliced on the bias; 4 ripe tomatoes, cored; 1 head garlic, separated into cloves and peeled; 1 small branch fresh thyme; 3 bay leaves; 3 cloves; Salt and freshly ground black pepper

Serves
serves 6

CHRISTOPHER HIRSHEIMER

Unusual in its use of white wine with red meat, this bistro basic is a specialty at Chez Clovis, which gave us this recipe.

Ingredients

3 tbsp. vegetable oil
3 lb. beef shoulder with bone, cut into pieces
2 (2") thick pieces veal shank
½ lb. slab bacon, cut into 6 chunks
1 large yellow onion, peeled and chopped
1 (750-ml) bottle dry white wine
2 lb. carrots, peeled and sliced on the bias
4 ripe tomatoes, cored
1 head garlic, separated into cloves and peeled
1 small branch fresh thyme
3 bay leaves
3 cloves
Salt and freshly ground black pepper

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Instructions

Step 1

Preheat oven to 350°. Heat oil in a large ovenproof pot over medium-high heat. Brown beef, then transfer to a large bowl. Brown veal and bacon, then return beef and juices to pot.

Step 2

Add onions to pot with browned meat and saute until soft, about 5 minutes. Add wine, carrots, tomatoes, garlic, thyme, bay leaves, cloves, and 4 cups water. Season to taste with salt and pepper. Tightly cover pot and place in oven. Cook until meat is very tender when pierced with a fork, 3-4 hours. Remove and discard bay leaf before serving.