Beef Stew with Potatoes and Carrots

By á-620

Ingredients

• 5 lb bonesless beef chuck (not lean) cut into 2" chunks
• 3 tbsp olive oil
• 3 carrots, quartered
• 3 celery ribs quartered
• 2 med onions, quartered
• 1 head garlic, halved crosswise
• 3 tbsp tomato paste
• 1/3 cup balsamic vinegar
• 1 bottle dry red wine
• 2 turkish bay leaves or 1 california
• 2 thyme sprigs
• 3 cups reduced sodium beef broth
• 3 cups water
• For Potatoes and Carrots
• 2 1/2 lb small white boiling potatoes
• 1 1/2 lb carrots

Details

Servings 12
Preparation time 90mins
Cooking time 270mins

Preparation

Step 1

Braise Beef
Preheat oven to 350 with rack in middle
Pat beef dry and season with 2 1/2 tsp salt 1 tsp pepper
Heat oil in pot over med high heat; brown meat without crowding, in 3 batches turning about 8 minutes per batch. Transfer to platter
Reduce heat to med, then add carrots, celery, onions and garlic and cook, stirring occasionally until well browned, about 12 minutes
Push vegetables to one side of pot. Add tomato paste to cleared area and cook paste, stirring, 2 minutes, then stir into vegetables
Add vinegar and cook, stirring, 2 minutes
Stir in wine, bay leaves, and thyme and boil until wine is reduced by about two thirds, 10 - 12 minutes
Add broth to pot along with water, beef and any juices from platter and bring to a simmer. Cover and braise in oven until meat is very tender, about 2 1/2 hours
Set a large colander in a large bowl. Pour stew into colander
Return pieces of meat to pot, then discard remaining solids. Let cooking liquid stand 10 minutes, then skim off fat. Return cooking liquid to pot and bring to simmer
Cook Potatoes and Carrots
While beef braises, peel potatoes and cut into 1/2 " wide wedges. Slice carrots diagonally (1")
Add potatoes and carrots to stew (ensure they are submerged) and simmer uncovered, stirring occasionally until potatoes and carrots are tender, about 40 minutes