Beef Stew with Potatoes and Carrots

Name: Beef Stew with Potatoes and Carrots
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 12
Cuisine: Global
Ingredients: 79 milliliters balsamic vinegar; 2 kilograms boneless beef chuck (not lean), cut into 2-inch pieces; 680 grams carrots; 3 carrots, quartered; 3 ribs celery ribs, quartered; 12 servings Accompaniment: crusty bread; 750 milliliters dry red wine (about 3 3/4 cups); 1 head garlic, halved crosswise; 710 milliliters reduced-sodium beef broth; 3 Tbsps olive oil; 2 mediums onions, quartered; 2 thyme sprigs; 3 Tbsps tomato paste; 2 Turkish bay leaves or 1 California; 710 milliliters water; 1 kilograms white boiling potatoes

Need a dairy free main course? Beef Stew with Potatoes and Carrots could be an awesome recipe to try. This recipe serves 12. One portion of this dish contains about 41g of protein, 26g of fat, and a total of 536 calories. This recipe covers 36% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. If you have tomato paste, beef chuck, wine, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 5 hours.

Instructions

Preheat oven to 350°F with rack in middle.

Equipment you will use

Oven

Pat beef dry and season with 2 1/2 teaspoons salt and 1 teaspoon pepper.

Ingredients you will need

Pepper

Beef

Salt

Heat oil in pot over medium-high heat until it shimmers, then brown meat, without crowding, in 3 batches, turning, about 8 minutes per batch.

Ingredients you will need

Meat

Cooking Oil

Equipment you will use

Pot

Transfer to a platter.

Reduce heat to medium, then add carrots, celery, onions, and garlic and cook, stirring occasionally, until well browned, about 12 minutes.

Ingredients you will need

Carrot

Celery

Garlic

Onion

Push vegetables to one side of pot.

Ingredients you will need

Vegetable

Equipment you will use

Pot

Add tomato paste to cleared area and cook paste, stirring, 2 minutes, then stir into vegetables.

Ingredients you will need

Tomato Paste

Vegetable

Add vinegar and cook, stirring, 2 minutes.

Ingredients you will need

Vinegar

Stir in wine, bay leaves, and thyme and boil until wine is reduced by about two thirds, 10 to 12 minutes.

Ingredients you will need

Bay Leaves

Thyme

Wine

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.

Ingredients you will need

Broth

Water

Beef

Meat

Equipment you will use

Oven

Pot

Set a large colander in a large bowl.

Equipment you will use

Colander

Bowl

Pour stew into colander. Return pieces of meat to pot, then discard remaining solids.

Ingredients you will need

Meat

Stew

Equipment you will use

Colander

Pot

Let cooking liquid stand 10 minutes.

While beef braises, peel potatoes and cut into 1/2-inch-wide wedges. Slice carrots diagonally (1-inch).

Ingredients you will need

Potato

Carrot

Beef

Add potatoes and carrots to stew (make sure they are submerged) and simmer, uncovered, stirring occasionally, until potatoes and carrots are tender, about 40 minutes.

Ingredients you will need

Potato

Carrot

Stew

Stew improves in flavor if made at least 1 day ahead. Chill (covered once cool) up to 5 days. Reheat, covered, over medium heat or in a 350°F oven.

Ingredients you will need

Stew

Equipment you will use

Oven