Beef stew with carrots
======================= 2024-02-23 *


Comment: Mode here means "in the syle of the house" beef or carrot beef, these two names represent the same dish. Traditionally, Boeuf "mode ou boeuf carottes" is made with white wine, and uses a calf's trotter to make the sauce more consistent (gelatin). You can also use a little "beurre manié" if necessary or to replace it.
lardons are optional, but if you use them, keep the bacon rind from the bacon to cook it at the same time as the meat (try to avoid industrial lardons!).
Some recipes use red wine instead of white wine, I don't think this is in the spirit of the recipe. On the other hand, some recipes eliminate the wine entirely, while we're at it, why not the meat and even the carrots...

For 4 people

Ingredients:
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800 to 1000 g of braising beef cut into cubes measuring 3 to 4 cm on each side
600 g carrots
1+ coarsely chopped onion (150 to 200 g)
1 nice shallot
3 cloves of crushed garlic
1 small branch celeri
1 bouquet garni: parsley (~10 stems), bay leaf (2), thyme (2 or 3), cloves (2)
1 level tsp of Provencal herbs (opt)
400 ml dry white wine
400 ml beef broth
1/2 veal trotter or veal bones (opt)
130 g of smoked lardons (opt but not really)
2 tbsp tomato paste (opt)
5 cl of cognac (opt)
S+P
EVOO

Butter and flour for a little beurre manié (opt)


Preparation:
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Cut the meat and if necessary degrease it as much as possible.
Wash, peel and cut the carrots into slices (slanted slices).
Peel and crush the garlic cloves.
Peel and chop the onion and shallot.
Prepare the wine and broth
Wash the calf's trotter or calf bones
Cut the bacon into pieces, reserve the rind.
Prepare the bouquet garni.


Cooking:
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Lightly salt the meat.
In a Dutch oven with hot oil, sear the beef pieces on all sides. Probably in several batches. Reserve. Deglaze with a little of the wine and reserve it with the meat.

In the Dutch oven, brown the bacon (2 to 3 minutes), then the onion (2 to 3 minutes) and finally the carrots (7 to 10 minutes) stirring.

Return the meat to the pot.

Add the bouquet garni, garlic, veal trotter or veal bones, wine, tomato paste, and cognac, season with pepper and salt (not too much, the liquid will reduce).
Complete to the level of the meat with the stock.

Cover and simmer for 2 ~ 3 hours. It may be necessary to add water during the cooking.

Towards the end of cooking, remove the bouquet garni and the calf's trotter, and if necessary add a little beurre manié to thicken (normally not necessary). Adjust seasoning.

Serve with mashed potatoes or noodles or even spaetzle.