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Martha Stewart's Beef Stew

6.0

3 pounds beef chuck, trimmed of visible fat and cut into 1 ½-inch cubes

⅓ cup tomato paste

3 tablespoons balsamic vinegar

2 tablespoons all-purpose flour

Coarse salt and ground pepper

1 pound medium onions (about 2), cut into 1-inch chunks

1 pound small white or red new potatoes (about 6), well scrubbed, halved if large

1 pound carrots, cut into 1 ½-inch lengths

6 garlic cloves, smashed

2 bay leaves

Preheat oven, combine beef and flavorings: Preheat oven to 350°F. In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper.
Add vegetables: Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water. Bring to a boil.
Transfer to oven and cook: Cover, transfer to oven, and cook until meat is fork-tender, 2 to 2 ½ hours.
Remove bay leaves and serve: Remove bay leaves and, if desired, season with salt and pepper before serving.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥘Stew

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyMedium ⏰ 2h

Created 77 weeks ago

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