Beef Stew with Carrots & Potatoes

Name: Beef Stew with Carrots & Potatoes
Cook time: 3 h 30 min
Total time: 3 h 30 min
Cuisine: European, Mediterranean, French
Ingredients: 3 pounds boneless beef chuck (well-marbled), cut into 1-1/2-inch pieces; 2 teaspoons salt; 1 teaspoon freshly ground black pepper; 3 tablespoons olive oil; 2 medium yellow onions, cut into 1-inch chunks; 7 cloves garlic, peeled and smashed; 2 tablespoons balsamic vinegar; 1-1/2 tablespoons tomato paste; 1/4 cup all-purpose flour; 2 cups dry red wine; 2 cups beef broth; 2 cups water; 1 bay leaf; 1/2 teaspoon dried thyme; 1-1/2 teaspoons sugar; 4 large carrots, peeled and cut into one-inch chunks on a diagonal; 1 pound small white boiling potatoes (baby yukons), cut in half; Fresh chopped parsley, for serving (optional)

Instructions

Cook:3h 30min

This classic French beef stew is the ultimate cold weather comfort food. After a few hours in the oven, the meat becomes meltingly tender and enveloped in a rich wine sauce.

Updated at: Sun, 16 Aug 2020 17:47:41 GMT