Bouilli de Boeuf: A Hearty Tradition

1.Heat a large pot over medium-high heat and add a drizzle of olive oil.

2.Season the beef cubes with salt and pepper.

3.Brown the beef in batches, ensuring each piece is well-seared on all sides. Remove the beef from the pot and set aside.

4.In the same pot, add a bit more olive oil if necessary, and sauté the onions, garlic, and celery until the onions are translucent.

5.Stir in the tomato paste and cook for another minute to develop its flavor.

6.Pour in the red wine, scraping up any brown bits from the bottom of the pot with a wooden spoon.

7.Return the browned beef to the pot and add the beef broth.

8.Add the carrots, potatoes, bay leaf, thyme, and rosemary to the pot.

9.Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook slowly for about 2 to 2.5 hours, or until the beef is tender.

10.Check the seasoning and adjust with more salt and pepper if needed.

11.Remove the bay leaf before serving.

12.Serve the bouilli de boeuf hot, garnished with fresh herbs if desired.