Saveur

Photo: Christopher Hirsheimer

(Boeuf aux Carottes)

SERVES 6

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

3 tbsp. vegetable oil
3 lbs. beef shoulder with bone, cut into pieces
2  2"-thick pieces veal shank
1/2 lb. slab bacon, cut into 6 chunks
1 large yellow onion, peeled and chopped
1  750-ml bottle dry white wine
2 lbs. 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

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.

2. Add onions to pot with browned meat and sauté 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.

This article was first published in Saveur in Issue #41