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Beef Stew

Beef Stew

You can make this beef stew in the oven or a slow cooker. Either way, you will have a warming, wholesome, and wonderfully flavorful meal.

Everyday Food, October 2006 http://www.marthastewart.com/335974/beef-stew
3.46214
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  • Prep Time 15 minutes
  • Total Time 2 hours 45 minutes
  • Yield Serves 6

Ingredients

    • 3 pounds beef chuck, trimmed of visible fat and cut into 1 1/2-inch cubes
    • 1/3 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 1/2-inch lengths
    • 6 garlic cloves, smashed
    • 2 bay leaves

Directions

  1. Preheat oven to 350 degrees. In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper.
  2. Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water. Bring to a boil. Cover, transfer to oven, and cook until meat is fork-tender, 2 to 2 1/2 hours. Remove bay leaves and, if desired, season with salt and pepper before serving.

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