Boeuf aux Quatre Épices

French Bœuf aux Quatre Épices

Cuisine French
Servings 3


Shopping List

  • 1.25 lb beef stew
  • 7 oz bacon
  • 5 carrots cut into 1-inch slices
  • 10 small shallots peeled
  • 2 cloves garlic peeled, crushed
  • 5 cups beef or vegetable broth
  • 2 tbsp tomato paste
  • 4 tbsp butter
  • 3 tbsp flour
  • salt

Suggested sides

  • potato croquettes or dumplings, boiled or mashed potatoes, gnocchi, or thick noodles of your choice
  • lettuce or cucumber salad with a light lemon dressing

Culinary Spice Kit

  • white pepper, cloves, ginger, nutmeg


  • In a large POT, melt the butter. Add the onions whole and the bacon. Cook over medium-low heat until golden, stirring constantly. Scoop them out and set aside.
  • In the same POT, cook the meat over high heat until it turns brown, stirring frequently.
  • Add the carrots and cook for another 5 minutes, stirring frequently.
  • Sprinkle the meat with flour and cook for 1 minute, stirring frequently.
  • Add the broth, mix, and scrape the bottom. Return the bacon and onions.
  • Add the tomato paste, garlic, and Quatre Épices spices. Season with salt to taste. Mix well.
  • Bring to a boil. Cover and cook over low heat for 3 hours, stirring every 30 minutes.
  • Enjoy!

Vegetarian (optional)

  • Step (1) - Add 1 lb mushrooms.
  • Step (2) - Skip this step.
  • Step (4) - 1 tbsp flour is enough for this version.
  • Step (5) - Use not more than 2 cups of broth.
  • Step (7) - Cooks fast in only 30 minutes


Optional/ Variations
▪ Substitute beef with lamb or rabbit.
▪ Substitute 1-2 cups of broth with red wine. 
▪ In the end, stir 1/2 to 1 cup of heavy cream into the sauce, and bring it to a boil. Adjust salt.
▪ Instead of the heavy cream, top your plated meal with a dollop crème fraîche.
Keyword white pepper