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Beef Stew Recipe

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This recipe for Beef Stew, by , is from Share Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Howard Share


3 lbs boneless beef chuck (well marbled with fat) 2 tsp salt
1 tsp pepper
3 tbsp olive oil
2 medium yellow onions (cut into 1" chunks) 4 stalks of celery (cut into ½ " pieces) 7 cloves of garlic (chopped)
2 tbsp good quality balsamic vinegar
2 tbsp tomato paste
¼ cup of flour
2 cups of dry red wine ( I use a cabernet­shiraz because of the intensity) 2 cups of beef broth
2 cups of water
1 bay leaf
½ tsp dried thyme
1 tsp sugar
4 carrots (chopped into 1" diagonal chunks)
1 lb white potatoes ( cut into 1" cubes)
can of corn niblets

Preheat oven to 325º F with rack in the middle
Season meat with salt and pepper
in a large heavy pot put olive oil over medium­high heat and brown meat in small batches, about 5­8 minutes per batch. use tongs to turn the meat over to brown all sides
Add a little extra oil with each batch
Transfer eacch batch to a bowl and set aside.
Add onions, garlic and balsamic vinegar to pot and scrape all the brown bits from the bottom of pot. approx. 5 minutes ( make sure not to burn the garlic)
Add tomato paste and cook for a few minutes then add the beef with its juices back into pot and sprinkle with flour stir with wooden spoon until flour is all dissolved (minute or 2) Add wine, beef broth, water, bay leaf, thyme and sugar Stir with a wooden spoon to loosen any brown bits from bottom of pot and bring to a boil,
Cover pot with lid then transfer to preheated oven and braise for 2 hours
Remove pot from oven and add carrots, potatoes, can of corn and celery cover then put back in oven for another hour or until potatoes and carrots start to become soft and the meat is tender. Then adjust the seasoning if necessary with freshly ground pepper and a pinch of sugar
Stew is ready and it always tastes better the second day once flavours all meld together

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
I usually eat this with a loaf of crusty white bread as a side to slop up all the delicious gravy.




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