French In A Flash: Boeuf Aux Carottes

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Serious Eats
Nutrition per serving    (USDA % daily values)
CAL
1428
FAT
198%
CHOL
151%
SOD
71%

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Ingredients for 4 servings

3 pounds beef short ribs

2 tablespoons olive oil, plus 1 teaspoon

12 carrots, peeled (cut 6 into thirds, and 6 into penny coins about 1/2-inch thick)

2 cups peeled pearl onions (I use thawed frozen pearl onions)

2 cloves garlic, smashed

1 bunch of chervil, leaves chopped, stems reserved

3 juniper berries, crushed (optional)

2 bay leaves

1/2 cup dry red wine

3 cups beef stock

2 tablespoons butter, room temperature

2 tablespoons flour

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