Beef Stew with Carrots, Onions and Potatoes
Description
This beef stew is a classic French favorite, especially in cold weather. The beef is amazingly tender with delicious vegetables in a rich wine sauce.
Ingredients
3 lb. well-marbled boneless beef chuck, cut into 1 1/2 inch pieces
2 t. salt
1 t. black pepper
3 T. olive oil, divided
2 medium yellow onions, cut into 1 inch chunks
7 cloves garlic, peeled and smashed
2 T. balsamic vinegar
1 1/2 T. tomato paste
1/4 c. all-purpose flour
2 c. dry red wine
2 c. beef broth
2 c. water
1 bay leaf
1/2 t. dried thyme
1 1/2 t. sugar
4 large carrots, peeled, cut into 1 inch chunks at a diagonal
1 lb. small, white boiling potatoes (baby yukons), cut in half
freshly chopped parsley, for serving
Directions
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Preheat the oven to 325 degrees F. Place an oven rack in the lower middle position.
Pat the beef dry; season with salt and pepper.
In a large oven-proof Dutch oven or heavy pot, heat 1 T. olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning meat with tongs, for about 5 minutes per batch; add 1 T. oil for each new batch. Do not crowd the pot. Let the meat develop a brown crust before turning with the tongs. Transfer the meat to a platter; set aside.
Add the onions, garlic and balsamic vinegar to the pot; cook, stirring and scraping the brown bits from bottom of the pot, for about 5 minutes. Add the tomato paste; cook for 1 more minute. Add the beef with its juices back to the pot. Sprinkle in the flour; stir until the flour is dissolved, 1 - 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir to loosen any brown bits from the bottom of the pot; bring to a boil. Cover. Transfer to the preheated oven; braise for 2 hours.
Remove the pot from the oven; add the carrots and potatoes. Cover. Place back in the oven for about 1 more hour, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Remove from the oven.
Discard the bay leaf. Adjust the seasoning, if necessary.
Serve hot garnished with freshly chopped parsley, if desired.
6 servings.
*The flavor improves if made at least 1 day ahead. Reheat, covered, on the stovetop, over medium heat.
**If you don’t have a Dutch oven or pot that is oven-proof, the stew can be cooked on the stovetop. The timing will be the same and should be cooked over the lowest setting.
Freezer Instructions: This stew can be frozen for up to 3 months. Defrost the stew in the refrigerator for 24 hours, then reheat on the stovetop over medium-low heat until hot.