Beef Stew with Potatoes and Carrots Recipe | Epicurious.com
"This full-bodied stew will bring the crowd running when you lift the lid. First, pieces of chuck are browned to develop their flavor, then they?re braised in a red-wine beef broth. Adding the potatoes and carrots toward the end of cooking keeps their character and color bright...."
INGREDIENTS
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5 pounds boneless beef chuck (not lean), cut into 2-inch pieces
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3 tablespoons olive oil
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3 carrots, quartered
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3 celery ribs, quartered
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2 medium onions, quartered
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1 head garlic, halved crosswise
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3 tablespoons tomato paste
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1/3 cup balsamic vinegar
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1 (750-ml) bottle dry red wine (about 3 3/4 cups)
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2 Turkish bay leaves or 1 California
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2 thyme sprigs
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3 cups reduced-sodium beef broth
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3 cups water
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2 1/2 pounds small white boiling potatoes
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1 1/2 pounds carrots
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Accompaniment: crusty bread
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