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What’s more French than this slow-cooked beef in red wine? It’s also one of the easiest French traditional recipes. Serve this dish with boiled potatoes or fresh pasta.
Hands-on: 25 minutesTotal: 3 hours 25 minutes
- 1 Tbsp. butter
- 4 oz. bacon, chopped
- 1 large onion, peeled and thinly sliced
- 1 lb. cubed beef roast or beef cheeks
- ½ lb. oxtail
- 1 bay leaf
- 1 Tbsp. thyme
- 1 bottle (25.3 oz.) red wine
- 1 cup chicken stock
- 1 tsp. salt
- 1 tsp. ground black pepper
- 4 medium carrots, peeled and diced
- 2 medium turnips (or 4 small), washed thoroughly and trimmed
- 2 parsnips, peeled and cut in two
- Put a large French oven over medium heat. You can also use a very large pot with a thick bottom. Melt the butter, and add the bacon. (If your pot is nonstick, you can skip the butter: The bacon fat is fat enough!) Stir for 1 minute, then add the sliced onion. Stir well and cook together for 3 minutes.
- Add the beef to the onion and bacon. Make sure it gets browned on each side. Same for the oxtail; stir well. This should all take around 5 minutes. Add the bay leaf and the thyme, then pour in the red wine and the chicken stock.
- Bring to a boil over high heat, then add the salt and the pepper. If the liquid doesn’t cover all the ingredients, add water till they are all covered. Add carrots, turnips, and parsnips to the pot. When it comes to a boil, immediately cover and reduce the heat to low. Simmer for 3 hours, more if you can. It’s even better on the next day.
- Remove bay leaf.