Beef Stew With Red Wine and Carrots (Daube De Boeuf Aux Carottes Recipe

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Beef Stew With Red Wine and Carrots (Daube De Boeuf Aux Carottes
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Ingredients
14
Count
Nutrition
724
Calories
Total time
17
Minutes
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Ingredients:

Directions:

  1. Using your fingers and a thin knife, pull the roast apart along its natural seams. Trim off any thick layers of fat. Carve the roast into 1-1/2- to 2-inch cubes and arrange them on a paper-towel- lined tray to dry.
  2. Position a rack in the lower third of the oven. Heat the oven to 325ºF.
  3. Heat the oil and bacon together in a 7- or 8-qt. Dutch oven over medium heat, stirring occasionally, just until the bacon is browned but not crisp, 5 to 6 minutes. With a slotted spoon, transfer the bacon to a small plate. Season about one-third of the beef with salt and pepper, and arrange the cubes in a sparse single layer in the pot to brown. Adjust the heat so the beef sizzles and browns but does not burn. Cook until all sides are a rich brown, a total of about 10 minutes. Transfer to a large plate or tray, and season and brown the remaining beef in two more batches.
  4. When all the beef chunks are browned, pour off all but about 1 Tbs. of drippings, if necessary. Set the pot over medium-high heat, add the shallots, season with a large pinch of salt and several grinds of pepper, and sauté until they just begin to soften, about 1 minute. Add the brandy and let it boil away. Add the tomato paste, garlic, and herbes de Provence, stirring to incorporate, and sauté for another 1 minute. Add the wine, stirring and scraping the bottom of the pan with a wooden spoon to dislodge the caramelized drippings, and bring to a boil. Pour in the liquid from the tomatoes, holding the tomatoes back with your hand. Then one by one, crush the tomatoes with your hand over the pot and drop them inches Add the orange zest, and return the beef (along with accumulated juices) and bacon to the pot. Finally, add the carrots, bring to a simmer, cover, and slide into the oven.
  5. Cook the stew, stirring every 45 minutes, until the meat is fork-tender (taste a piece; all trace of toughness should be gone), 2 to 3 hours. Before serving, skim off any surface fat (if there is any), taste for salt and pepper, and stir in the parsley.
  6. Make Ahead: This dish can be made up to three days ahead. Reserve the chopped parsley and don’t bother skimming the surface fat. Instead, transfer the cooled stew to a bowl or baking dish, cover tightly, and refrigerate. Before reheating, lift off the layer of solid fat that will be on the surface. Reheat gently in a 325ºF oven in a covered baking dish, stirring once, for about 30 min., or until hot. Taste for salt and pepper and add the parsley just before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 724.43 Kcal (3033 kJ)
Calories from fat 324.71 Kcal
% Daily Value*
Total Fat 36.08g 56%
Cholesterol 158.08mg 53%
Sodium 279.46mg 12%
Potassium 1520.16mg 32%
Total Carbs 35.96g 12%
Sugars 16.32g 65%
Dietary Fiber 5.91g 24%
Protein 50.4g 101%
Vitamin C 20mg 33%
Iron 6.8mg 38%
Calcium 122.4mg 12%
Amount Per 100 g
Calories 138.5 Kcal (580 kJ)
Calories from fat 62.08 Kcal
% Daily Value*
Total Fat 6.9g 56%
Cholesterol 30.22mg 53%
Sodium 53.43mg 12%
Potassium 290.62mg 32%
Total Carbs 6.87g 12%
Sugars 3.12g 65%
Dietary Fiber 1.13g 24%
Protein 9.64g 101%
Vitamin C 3.8mg 33%
Iron 1.3mg 38%
Calcium 23.4mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.7
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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