Boeuf aux Carottes (Beef with Carrots)

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

Boeuf aux Carottes (Beef with Carrots) Boeuf aux Carottes (Beef with Carrots)
Unusual in its use of white wine with red meat, this bistro basic is a specialty at Chez Clovis.
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

Instructions

  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 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.