Name: Braised beef with carrots
Prep time: 30 min
Cook time: 3 h
Yield: 4 people
Cuisine: France
Ingredients: 700 oz ofbeef brisket (or beef chuck); 400 oz ofcarrots; 2 onions; 4 pod ofgarlic; 10 fl oz ofwhite wine; 1 liter ofbeef broth (enough to cover the meat and vegetables in your casserole dish); 1 bouquet garni (bay leaf, thyme, parsley); 2 tbsp offrying oil (Avoid extra virgin olive oil, as it is less stable at high temperatures); 1 tbsp oftomato paste; salt, pepper; 1 cast-iron casserole (if not, a pressure cooker or a wok.); chef's knife; vegetable brush

main courses christmas meat new year's eve prepared in advance slow cooking traditional cuisine

Updated on 12 December 2025 by

toquetoque

2 reviews 5 : Delicious

Level

Easy

Preparation

30 minutes

Cooking

3 hours

I just cooked this traditional braised beef and carrots recipe for the first time—the same one my mom used to make for us when I was a kid.

What a joy to rediscover the taste of this dish—so simple yet so rich in flavor… The meat, gently simmered in white wine, contrasts beautifully with the tender, sweet carrots, not to mention the southern touch provided by the tomato and garlic.

Whether you’re with friends or family, this classic French dish is surprisingly easy to prepare. The only catch is that you need to start early, since it takes a long time to cook. If you can, prepare it the day before so the herbs and spices can infuse even more flavor into this slow-cooked dish.

In any case, this recipe for braised beef with carrots is sure to be a hit with your guests!

For

people

Add to shopping list

24.7 oz of beef brisket or beef chuck
14.1 oz of carrots
2 onions
4 pod of garlic
3.4 fl oz of white wine
1 liter of beef broth enough to cover the meat and vegetables in your casserole dish
1 bouquet garni bay leaf, thyme, parsley
2 tbsp of frying oil Avoid extra virgin olive oil, as it is less stable at high temperatures
1 tbsp of tomato paste
salt, pepper

Kitchen utensils
1 cast-iron casserole if not, a pressure cooker or a wok.
chef's knife
vegetable brush

1
Scrub the carrots (there’s no need to peel them—you’ll lose flavor and vitamins) and rinse them, then cut them into rounds that aren’t too thin (about 5 mm thick), so they don’t fall apart while cooking.
2
Take the meat out of the fridge and cut it into evenly sized pieces.
3
Heat a little oil in a cast-iron pot, and brown the meat on all sides over fairly high heat.
4
Peel and finely chop the onion, then add it to the meat. Cook for 5 minutes.
5
Add the white wine and deglaze the pan by bringing it to a boil and swirling it around a few times, then add the tomato paste and stir for 1 to 2 minutes.
6
Cover the meat with the beef broth, season with salt (sparingly, since the broth is already salty), add pepper, and bring to a boil.
Skim off any impurities, but don’t spend too much time doing so.
7
Peel the garlic cloves, cut them in half, and remove the sprouts, then add them to the pot along with the sliced carrots and the bouquet garni.
8
Cover and simmer over low heat for 2 hours.
Serve piping hot.

Notes

Like all slow-cooked dishes, this braised beef with carrots tastes even better when prepared the day before. Personally, I like to serve this dish with steamed potatoes or mashed potatoes.

WHAT TO DRINK WITH THIS BRAISED BEEF WITH CARROTS: A red wine with enough tannins to contrast with the sweetness of the carrots, such as a Provençal or Languedoc wine—preferably young (2–3 years old) and fruity.

Comments

manon
December 12, 2025
I don't see beef broth listed in the recipe ingredients
Please specify the amount
- Sylvain
  December 13, 2025
  Hi Manon, thanks for pointing that out—I did indeed forget to include the broth in the ingredients! You’ll need about a liter, enough to cover the meat and vegetables.
  Enjoy cooking, and bon appétit!
Alphonse de naeyer
February 25, 2022

I love cooking in the cast-iron pot I inherited from my grandmother, and this recipe is perfect and very simple, yet it has an exceptional flavor. Well done. I love it.