Beef Stew with Carrots & Potatoes

Rich, cozy beef stew—tender chuck, carrots, and potatoes in a red-wine gravy.

Ingredients

• 3 lb boneless beef chuck, cut into 1½-inch pieces
• 2 tsp kosher salt, 1 tsp black pepper
• 3 tbsp olive oil
• 2 medium yellow onions, 1-inch chunks
• 2 tbsp balsamic vinegar
• 4 cloves garlic, finely chopped
• 2 tbsp tomato paste
• ¼ cup all-purpose flour
• 2 cups dry red wine
• 2 cups beef broth + 2 cups water
• 1 bay leaf, ½ tsp dried thyme, 1½ tsp sugar
• 4 large carrots, peeled and cut into 1-inch chunks
• 1 lb small white potatoes, halved
• Fresh parsley, chopped (optional)

Instructions

1. Season beef. Brown in batches; set aside.
2. Sauté onions; add vinegar, garlic, tomato paste. Stir in flour.
3. Add wine; reduce about half.
4. Add broth, water, bay leaf, thyme, sugar, and beef with juices. Simmer covered 1½ hours.
5. Add carrots and potatoes; simmer uncovered ~1 hour, until tender.
6. Discard bay leaf, adjust seasoning, garnish with parsley.

Notes

Even better the next day. Thin with a splash of water/broth or thicken by simmering uncovered.

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