Double Carrot Stew

Name: Double Carrot Stew
Yield: 4
Ingredients: 650 grams (22.9 ounces) carrots (~ 4 medium carrots); 500 grams (17.6 ounces) beef chuck cut into 2” pieces; 1 tablespoon flour; 1 tablespoon olive oil; 18 grams (0.6 ounces) garlic (~2 cloves), minced; 175 grams (6.2 ounces) onion (~1 medium onion), thinly sliced; 1 cup red wine; 400 grams (14.1 ounces) stewed tomatoes; 1 1/2 cups water; 2 bay leaves; 1 teaspoon salt; ½ teaspoon ground black pepper; chopped flat leaf parsley for garnish

Double Carrot Stew was pinched from <a href="http://www.pbs.org/food/fresh-tastes/double-carrot-stew/" target="_blank">www.pbs.org.</a>

"Need to warm up with a hearty and nutritious stew? Marc Matsumoto explains the nutrition of cooked carrots in a full post on the Fresh Tastes blog...."

INGREDIENTS

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650 grams (22.9 ounces) carrots (~ 4 medium carrots)

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500 grams (17.6 ounces) beef chuck cut into 2” pieces

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1 tablespoon flour

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1 tablespoon olive oil

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18 grams (0.6 ounces) garlic (~2 cloves), minced

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175 grams (6.2 ounces) onion (~1 medium onion), thinly sliced

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1 cup red wine

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400 grams (14.1 ounces) stewed tomatoes

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1 1/2 cups water

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2 bay leaves

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1 teaspoon salt

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½ teaspoon ground black pepper

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chopped flat leaf parsley for garnish

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