Braised Beef with Carrot Jus

Name: Braised Beef with Carrot Jus
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 6 servings
Cuisine: French
Ingredients: 1.5 kg beef chuck roast (cut into large chunks); 2 tbsp olive oil; 1 large onion (sliced); 3 garlic cloves (minced); 500 ml carrot juice (freshly squeezed); 250 ml beef stock; 2 tbsp tomato paste; 3 bay leaves; 1 tsp thyme (dried); to taste salt; to taste black pepper

170 min 6 servings Medium

All Recipes

Tender braised beef infused with a rich carrot jus for a delightful and hearty meal.

Prep

20 min

Cook

150 min

Total

170 min

Servings

Difficulty

Medium

Braised Beef with Carrot Jus is a classic dish that combines the rich flavours of tender beef with the natural sweetness of carrots. This recipe is perfect for a cozy family dinner or a special occasion. The process of braising allows the meat to become melt-in-your-mouth tender while absorbing the aromatic flavours of the cooking liquid. The carrot jus adds a unique twist, bringing a subtle sweetness and vibrant colour to the dish.

Instructions

Prepare the beef

Season the beef chunks with salt and pepper.

Pro tip: Let the beef come to room temperature before searing for even cooking.

Sear the beef

In a large Dutch oven, heat olive oil over medium-high heat. Sear the beef chunks until browned on all sides, about 8 minutes. Remove the beef and set aside.

Pro tip: Do not overcrowd the pot; sear in batches if necessary.

Caramelize the onions

In the same pot, add the onions and a pinch of salt. Cook until onions are caramelized, about 10 minutes.

Pro tip: Scrape up any brown bits from the bottom of the pot for added flavour.

Add garlic and tomato paste

Stir in the garlic and tomato paste, cooking for 2 minutes until fragrant.

Pro tip: Ensure the paste is well incorporated and slightly darkened in colour.

Deglaze and combine

Pour in the carrot juice and beef stock, scraping the bottom to deglaze. Return beef to the pot, add bay leaves and thyme.

Pro tip: Use freshly squeezed carrot juice for the best flavour.

Braise the beef

Cover the pot and reduce heat to low. Simmer for 2 to 2.5 hours or until beef is fork-tender.

Pro tip: Check occasionally and add more stock if necessary to keep the beef covered.

Finish and serve

Remove bay leaves, adjust seasoning, and serve with the sauce.

Pro tip: For a smoother sauce, strain it before serving.

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Tips & Tricks

Use a heavy-bottomed pot for even heat distribution.
Caramelize the onions for added depth of flavour.
Ensure beef is seared to lock in juices before braising.
Strain the sauce for a smooth finish.

Frequently Asked Questions

How do I make boeuf carotte?

Boeuf carotte is made by braising beef with carrot juice, onions, garlic, and spices until tender.

What cut of beef is best for braising?

Beef chuck roast is ideal for braising due to its marbling and tenderness when slow-cooked.

Can I use pre-packaged carrot juice?

Freshly squeezed carrot juice is recommended for the best flavour, but pre-packaged can be used in a pinch.

How long should I braise the beef?

Braise the beef for 2 to 2.5 hours until it is fork-tender.

What can I serve with braised beef?

Serve with mashed potatoes, crusty bread, or a side of roasted vegetables.

Serving Suggestions

Serve the Braised Beef with Carrot Jus alongside creamy mashed potatoes or crusty bread to soak up the delicious sauce. Pair it with a robust red wine like a Cabernet Sauvignon for a perfect match. This dish can be made ahead and actually tastes better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.