Ingredients: |
Ingredients: For braised beef:
5 pounds boneless beef chuck (not lean), cut into 2-inch pieces
3 tablespoons olive oil
4 cups cut carrots
4 cups chopped celery
2 medium onions, quartered
1 garlic clove, put through garlic press
3 tablespoons tomato paste
1/3 cup balsamic vinegar
3/3/4 cups red wine
2 bay leaves
2 thyme sprigs
3 cups reduced-sodium beef broth
3 cups water
2 1/2 pounds small white boiling potatoes
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Directions: |
Directions:Braise beef:
Preheat oven to 350°F with rack in middle.
Pat beef dry and season with 2 1/2 teaspoons salt and 1 teaspoon pepper.
Heat oil in pot over medium-high heat until it shimmers, then brown meat. Transfer to a platter.
Reduce heat to medium, then add carrots, celery, onions, and garlic and cook, stirring occasionally, until well browned, about 12 minutes.
Push vegetables to one side of pot. Add tomato paste to cleared area and cook paste, stirring, 2 minutes, then stir into vegetables.
Add vinegar and cook, stirring, 2 minutes.
Stir in wine, bay leaves, and thyme and boil until wine is reduced by about two thirds, 10 to 12 minutes.
Add broth to pot along with water, beef, and any juices from platter and bring to a simmer. Cover and braise in oven until meat is very tender, about 2 1/2 hours.
Add potatoes to stew (make sure they are submerged) and simmer, uncovered, stirring occasionally, until potatoes and carrots are tender. I let this cool down and serve the next day. |
This recipe for Hearty Beef Stew is from