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No. 0043 French Members recipe

Red Wine Braised Beef with Roasted Carrots

Chuck roast braises low and slow in red wine and stock until it falls apart under a fork, leaving a glossy, concentrated sauce. Separately roasted carrots keep their caramelized edges, while blistered green beans, a soft onion wedge and radish add color. This is the stew for a long weekend afternoon at home.

4.5 from 231 cooks

Dark braised beef chunks with roasted carrots, green beans, onion wedge and parsley in stoneware
Photo: tomateoignons on Pexels
Prep
30 min
Cook
3 hr
Total
3 hr 30 min
Serves
6
Level
Hard
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Method 7 steps

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