Beef Stew with Red Wine & Carrots (Daube de Boeuf aux Carottes)

By Stef -
The picture I took of this looked like vomit, so I deleted it. Anyway, this is a recipe that Jared and I discovered about 12 years ago and have made it a few times throughout the years. We both love it, and it has wonderful flavor. It comes from Fine Cooking and gets a 9. We serve it over mashed potatoes.

  • 1 3-lb. boneless beef chuck roast
  • 2 Tbs. extra-virgin olive oil
  • 2 slices thick-cut bacon, cut into 1/2-inch pieces 
  • Kosher salt and freshly ground black pepper
  • 8 oz. shallots (8 to 10 medium), thinly sliced (about 2 cups)
  • 2 Tbs. brandy, such as Cognac 
  • 2 Tbs. tomato paste
  • 2 to 3 cloves garlic, finely chopped (2 to 3 tsp.)
  • 2 tsp. herbes de Provence
  • 2 cups hearty red wine, such as Côtes de Provence or Côtes du Rhône I add 1/2 cup more
  • 1 14.5-oz. can whole, peeled tomatoes
  • 4 strips orange zest (2-1/2 inches long, removed with a vegetable peeler)
  • 1 lb. slender carrots, peeled and cut into 3/4- to 1-inch chunks (about 2 cups)
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 1 carton beef broth

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