Beef Stew with Potatoes and Carrots

Beef Stew with Potatoes and Carrots
Photo by Romulo Yanes

Ingredients

  • 3 celery ribs
  • 3 carrots
  • 1 (750-ml) bottle dry red wine
  • 1/3 cup balsamic vinegar
  • 3 tablespoons tomato paste
  • 3 cups reduced-sodium beef broth
  • 5 pounds boneless beef chuck (not lean)
  • + 10 more ingredients
    • 2 ½ pounds small white boiling potatoes
    • 2 thyme sprigs
    • 2 Turkish bay leaves or 1 California
    • a wide 6-to 8-quart heavy pot with a tight-fitting lid
    • crusty bread
    • 1 ½ pounds carrots
    • 1 head garlic
    • 2 medium onions
    • 3 tablespoons olive oil
    • 3 cups water

Preheat oven to 350°F with rack in middle. Pat beef dry and season with 2 1/2 teaspoons salt and 1 teaspoon pepper. 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. Transfer to a platter. Reduce heat to m...

View full recipe at Epicurious

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