Ingredients: |
Ingredients: 3 pounds Beef Chuck, boneless, not lean, cut into 2-inch cubes
3 tablespoons Olive Oil
3 large carrots, quartered
3 celery ribs, quartered
2 whole onions, quartered
1 whole garlic head, halved
3 tablespoons Tomato Paste
1/3 cup Balsamic Vinegar
1 750ml bottle Red Wine, dry
1 bay leaf
2 thyme sprigs
3 cups Beef Broth, reduced sodium
3 cups water
2.5 pounds small Yukon Gold potatoes or reds
1.5 pounds carrots
2 onions, halved, and cut crosswise
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Directions: |
Directions:1. BRAISE BEEF: Heat oven to 350* w/ rack in middle. (Try 300* - 350 seemed too hot)
>Pat beef dry and season w/ 2 1/2 tsp salt and 1 tsp pepper.
>Heat oil in oven-proof pot over med-hi heat until it shimmers, then brown meat, without crowding, in 3 batches, turning, about 8 minutes per batch. Transfer to bowl.
2.BRAISE VEGIES & MAKE BROTH:: Reduce heat to medium, then add carrots, celery, onion and garlic and cook, stirring occasionally, until well browned, about 12 minutes.
>Push vegies to one side of pot. Add tomato paste to cleared area and cook paste, stirring 2 minutes, then stir into vegies.
>Add balsalmic vinegar and cook, stirring 2 minutes.
>Stir in wine, bay leaf and thyme and boil until wine is reduced by about 2/3, 10-12 minutes.
>Add beef broth, water, beef, and any juices from bowl and bring to a simmer.
3. BRAISE & SIMMER:: Braise & simmer in oven until meat is very tender, about 2 1/2 hours
4. DISCARD VEGIES:: Remove from oven. Pick out and discard chunks of carrot, celery, garlic, onions and herbs. Let broth sit about 10 minutes- and then skim off fat. Bring to a simmer.
5. ADD VEGIES:: Cut potatoes into half or quarters, depending on size. Slice carrots diagonally in 1" pieces. Slice onions half and then in crescent moon shapes.
>Add onions, potatoes and carrots to stew (making sure they are submerged) and simmer, uncovered, stirring occasionally, until potatoes and carrots are tender, about 40 minutes. |
Personal
Notes: |
Personal
Notes: This is scrumptious. This full-bodied stew will bring the family running. First, pieces of chuck are browned to develop their flavor, then they're braised in a red-wine broth. Adding carrots and potatoes towards the end keeps their character and color bright. It is WONDERFUL!!
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