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Stew and Stout (Food Magazine, Martha Stewart) Recipe

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This recipe for Stew and Stout (Food Magazine, Martha Stewart) is from Our Great Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lb. beef chuck, trimmed of visible fat and cut into 1 ½ -in. cubes
1.3 c. tomato paste
3 T. balsamic vinegar
2 T. all-purpose flour
Course salt and ground pepper
1 lb. medium white onions (2), cut into 1-in. chunks
1 lb. small white or red new potatoes (6), halved if large
1 lb. carrots, cut into 1 ½-in. chances
6 garlic cloves, smashed
2 bay leaves
Directions:
Directions:
Preheat oven to 350º.
In Dutch oven (5-qt.) with tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper.

Add onions, potatoes, carrots, garlic, bay leaves, and 3 c. water. Bring to a boil. Cover, transfer to oven, and cook until meat is fork-tender (2-2 ½ hrs.). Remove bay leaves and if desired, season with salt and pepper before serving.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
½ hr. prep; 2-2 ½ hrs. in oven
Personal Notes:
Personal Notes:
This is an Irish stew that can take a touch of stout in it. Serve with fresh bread and cheese.

 

 

 

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