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Meat, Northern, Eastern and Western France

Beef mode with carrots and steamed potatoes

Beef mode with carrots and steamed potatoes is a braised dish for 4 people, ready in 3 hours, rated easy, at about €3.80 per person. The key to success is a long, very gentle simmer that melts the roast and concentrates the carrots' flavor into the white wine sauce.

Tonight, beef mode braised in white wine with plenty of melting carrots, and steamed potatoes for the kids and the grown ups.

Beef mode with carrots and steamed potatoes
Total time
3 h
Difficulty
Easy
Cost per person
€3.80
Calories per person
720 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

This is the kind of dish that fills the whole house with smell while it simmers away. The roast turns fork tender, the carrots soak up the cooking juices, and the reduced white wine sauce gives body without feeling heavy. Nothing tricky about the steps, time just does the work for you.

It's a Sunday or day off dish, when you can leave the pot alone for two hours without checking on it. Kids go for the steamed potatoes and soft carrots, adults love the sauce. You can even make it the day before, it only gets better reheated.

The ingredients

4 people

Butcher

  • Beef roast for braising (chuck or blade) 1 kg

Fruits and vegetables

  • Carrots 1 kg
  • Onions 2
  • Garlic 2 cloves
  • Bouquet garni 1
  • Potatoes 800 g

Pantry

  • Dry white wine 40 cl
  • Beef brothoften in the pantry 30 cl
  • Oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Brown the roast on all sides in a Dutch oven with the oil, then set it aside. 12 min

    A well browned roast gives a richer sauce.

  2. Sauté the onions and garlic, deglaze with the white wine and let it reduce by half. 6 min

    Let the alcohol boil off before adding the rest.

  3. Put the roast back in, add the broth and bouquet garni, cover and simmer over very low heat. 2 h

    Turn the meat halfway through so it cooks evenly.

  4. Add the peeled carrots cut into thick chunks for the last hour of cooking. 1 h

    The bigger the chunks, the better they hold together while staying tender.

  5. Steam the potatoes, slice the beef and serve with the carrots and sauce. 25 min

    Slice against the grain for tender slices.

Our tips to get it right

  • Pick a well marbled cut like chuck or blade roast, they hold up to long braising better than a lean piece would.
  • Keep the heat on its lowest setting through the two hour braise, you want barely a shiver on the surface, a hard boil will toughen the meat.
  • If the sauce looks too thin at the end, lift out the meat and vegetables and reduce it over high heat for a few minutes before serving.

The variations

  • Swap the white wine for red wine for a richer version closer to a beef bourguignon.
  • Add button mushrooms along with the carrots for more texture in the pot.
  • For a faster version, use a pressure cooker, the meat turns tender in about 50 minutes instead of two hours.

What to serve it with

  • A glass of the white wine used for cooking
  • A simple green salad to start
  • Crusty bread for soaking up the sauce

Storage

This dish keeps 3 days in the fridge in a sealed container, the sauce and carrots actually taste better the next day. It freezes well for up to 2 months, meat and sauce together. Reheat gently on the stovetop, adding a splash of water if the sauce has thickened too much.

Questions about this dish

Can you make beef mode ahead of time?

Yes, it's actually better that way. Made the day before, the meat has time to soak up the sauce, and you just need to reheat it gently before serving.

What cut of beef works if I can't find chuck?

Blade roast, shin, or beef cheek all work well too. You need a cut with some fat and connective tissue so it melts during the long cook.

Can I replace the white wine with something else?

You can use extra beef broth instead of wine, the flavor will be a bit less distinctive but the dish still works. A splash of diluted cider vinegar can add a similar touch of acidity.

How do you know when the meat is done?

It should give easily when pierced with a fork and start to shred at the edges. If it still resists, let it simmer another 20 to 30 minutes on low heat.

How long does it take to make a beef mode with carrots and steamed potatoes?

Count 3 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a beef mode with carrots and steamed potatoes?

About 720 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a beef mode with carrots and steamed potatoes cost?

About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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