Who doesn't love a good stew in winter. This goes well with either/all potato kugel, red cabbage, and a green salad. Note that it takes 3 hours to cook after prep time.
(original recipe: https://www.onceuponachef.com/recipes/beef-stew-with-carrots-potatoes.html)
Ingredients
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Steps
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§ 1.5 Kg boneless beef chunks § 2 tsp salt § 1 tsp freshly ground black pepper § 3-5 Tbls olive oil § 2 medium onions, cut into 1-inch chunks § 7 cloves garlic, peeled and smashed § 2 Tbls balsamic vinegar § 1.5 Tbls tomato paste § ¼ cup flour § 2 cups dry red wine § 2 cups beef broth § 2 cups water § 1 bay leaf § ½ tsp dried thyme § 1.5 tsp sugar § 4 large carrots, peeled and cut into 1-inch chunks on the
diagonal § 0.5 Kg potatoes, cut into 1-inch chunks |
1. If you are cooking in the oven, heat to 165 0 C (325
F) and set the rack in the lower middle position. 2. Pat the beef dry and season with salt and pepper. 3. In a very large heavy saucepan or pot, heat 1 Tbls olive oil
over a medium-high heat. Brown the meat chunks, making sure not to crowd the
pan. As each side browns, turn over. Transfer to a large dish. 4. Repeat for as many batches as you need, adding 1 Tbsp oil each
time. 5. Add the onions, garlic, and balsamic vinegar and cook for
about 5 minutes while stirring with a wooden spoon all the brown bits from
the bottom of the pan. 6. Add the tomato paste and cook for another minute. 7. Add the beef and its juice and sprinkle with the flour. 8. Stir with a wooden spoon for 1-2 minutes until the flour is
dissolved. 9. Add the wine, beef broth, water, bay leaf, thyme, and sugar.
Stir and bring to the boil. 10.Cover the pot and transfer to the oven or put it on a very
small flame on the hob for 1 hour. 11. Add the carrots and cook for another hour. 12. Add the potatoes and cook for the final hour until the broth
is thickened and the beef tender. |
