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Beef Stew with Carrots and Potatoes Recipe

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This recipe for Beef Stew with Carrots and Potatoes, by , is from YaYa's Recipes, 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!

Contributor:  
Contributor:  
Blenda Long

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs. boneless beef chuck (well-marbled), cut into 1-inch pieces
2 tsp. salt
1 tsp. freshly ground black pepper
3 Tbsp. olive oil
2 medium yellow onions, cut into 1-inch chunks
7 cloves garlic, peeled and smashed
2 Tbsp. balsamic vinegar
1 Tbsp. tomato paste
c. all-purpose flour
2 c. dry red wine
2 c. beef broth
2 c. water
1 bay leaf
tsp. dried thyme
1 tsp. sugar
4 large carrots, peeled and cut into 1-inch chunks on a diagonal
1 lb. small white boiling potatoes (baby yukons), cut in half
2 c. celery sliced in 1 inch pieces.

Directions:
Directions:
Preheat the oven to 325F and set a rack in the lower middle position. Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 Tbsp. of the olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one Tbsp. more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside. Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Add vegetables. Cover the pot with a lid, transfer to the preheated oven for 2 hours, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Fish out the bay leaf and discard, then taste and adjust seasoning.

 

 

 

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