Braised Beef with Carrots

đź›’Ingredients (Grocery List)

  • 1 tbsp Oil

  • 2 pounds Beef Chuck Roast, tied

  • 2 pounds Carrots, peeled and sliced crosswise

  • 1 Onion, thinly sliced

  • 1 Calf’s Foot, cut in half

  • 1 tbsp Tomato Paste

  • 1 1/2 cups Dry White Wine

  • 1 Garlic clove, crushed

  • 1 Bouquet Garni made with Parsley, Thyme and Bay Leaf

  • Salt and Pepper

🍴Serves: 4

⏰Prep Time: 20 min

⏱️Cook Time: 2 hours 25 min


🥣Instructions

1. In a flameproof casserole, heat the Oil over medium-high heat. Add the Beef and cook until browned all over. Add 1 of the Carrots, the Onion, Calf Foot, Tomato Paste, Wine, 1 1/2 cups of Water, the Garlic, and the Bouquet Garni. Season with Salt and Pepper. Cover and bring to a boil, then reduce the heat to low and cook for 1 hour and 30 minutes.

2. Add the remaining Carrots and cook for 45 minutes.

3. Transfer the Beef and Calf's Foot to a cutting board. Remove the string. Slice the Beef across the grain and cut the Calf’s Foot into pieces, arrange on a warmed serving dish. Surround with the Carrots, strain the sauce over the top, and serve.

đź’ˇTips

  • Have your butcher cut the Calf's Foot in half.

  • You might add some thinly sliced Mushrooms to the casserole 15 minutes before the end of cooking.