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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!

Blenda Long


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.

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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