Ingredients: |
Ingredients: 3 lbs. boneless beef chuck (well-marbled), cut into 1½-inch pieces
2 tsp. salt
1 tsp. freshly ground black pepper
3 T. olive oil
2 medium yellow onions, cut into 1-inch chunks
7 cloves garlic, peeled and smashed
2 T. balsamic vinegar
1½ T. tomato paste
¼ c. all-purpose flour
2 c. dry red wine
2 c. beef broth
2 c. water
1 bay leaf
½ tsp. dried thyme
1½ 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.
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Directions: |
Directions:Preheat the oven to 325°F 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.
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This recipe for Beef Stew with Carrots and Potatoes is from