Beef Stew with Potatoes and Carrots
A hearty and rich beef stew slow-cooked with red wine, aromatic vegetables, and tender chunks of beef chuck, finished with potatoes and carrots. Perfect for a comforting family meal.
Ingredients
- •5 pounds boneless beef chuck (not lean), cut into 2-inch pieces
- •3 tablespoons olive oil
- •3 whole carrots, quartered
- •3 whole celery ribs, quartered
- •2 whole medium onions, quartered
- •1 head head garlic, halved crosswise
- •3 tablespoons tomato paste
- •⅓ cup balsamic vinegar
- •1 bottle (750-ml) bottle dry red wine (about 3 3/4 cups)
- •2 leaves Turkish bay leaves or 1 California
- •2 sprigs thyme sprigs
- •3 cups reduced-sodium beef broth
- •3 cups water
- •2½ pounds small white boiling potatoes
- •1½ pounds carrots
- •1 piece Equipment: a wide 6-to 8-quart heavy pot with a tight-fitting lid
- •1 loaf Accompaniment: crusty bread
Cooking Instructions
- 1.
Preheat oven to 350°F with rack in middle.
5 min
- 2.
Pat beef dry and season with 2 1/2 teaspoons salt and 1 teaspoon pepper.
5 min
- 3.
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.
24 min
- 4.
Reduce heat to medium, then add carrots, celery, onions, and garlic and cook, stirring occasionally, until well browned, about 12 minutes.
12 min
- 5.
Push vegetables to one side of pot. Add tomato paste to cleared area and cook paste, stirring, 2 minutes, then stir into vegetables.
2 min
- 6.
Add vinegar and cook, stirring, 2 minutes.
2 min
- 7.
Stir in wine, bay leaves, and thyme and boil until wine is reduced by about two thirds, 10 to 12 minutes.
12 min
- 8.
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.
150 min
- 9.
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.
10 min
- 10.
While beef braises, peel potatoes and cut into 1/2-inch-wide wedges. Slice carrots diagonally (1-inch).
15 min
- 11.
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.
40 min