Beef Stew with Carrot Flowers
Beef stew with carrot flowers is the most tender meat, petal carrots, potatoes, and green beans simmered in a rich tomato beef broth sauce.
- Serves: 6 persons
- 3pounds boneless, well-marbled beef chuck, cut into 1 1/2-inch pieces
- 3tablespoons olive oil
- ¼cup all-purpose flour
- 2teaspoons salt
- 1teaspoon freshly ground black pepper
- 2yellow onions, chopped
- 6cloves garlic, peeled and smashed
- 2tablespoons balsamic vinegar
- 1½ tablespoons tomato paste
- 2½ cups water
- 2cups dry red wine
- 2cups beef broth
- 2teaspoons oregano
- 1½ teaspoons white sugar
- 1teaspoon Worcestershire sauce
- 1teaspoon beef bouillon
- 1teaspoon dried basil
- ½teaspoon paprika
- ½teaspoon dried thyme
- 3bay leaves
- 6baby Yukon Gold potatoes, halved
- 4large carrots, peeled and cut into flowers
- ½pound fresh green beans, trimmed
- 3ribs celery, chopped
Step 1Preheat oven to 325 degrees F (165 degrees C).
Step 2Pat beef dry and toss in olive oil in a bowl. Add flour, salt, and pepper and mix to coat evenly. Shake off any excess flour.
Step 3Brown meat in 3 batches in a large Dutch oven or heavy pot over high heat, turning with tongs, 5 to 8 minutes per batch. Let the beef sear on one side before turning. Transfer beef to a large plate.
Step 4Combine onions, garlic, and balsamic vinegar in the same pot. Cook and stir with a wooden spoon to scrape brown bits from the bottom of pan, about 5 minutes. Add tomato paste and continue to cook, 3 to 4 minutes more. Add beef with any juices back into the pan. Add water, wine, beef broth, oregano, sugar, Worcestershire sauce, beef bouillon, basil, paprika, thyme, and bay leaves. Stir with a wooden spoon to loosen any brown bits from the bottom and bring to a boil.
Step 5Cover pot with lid, transfer to the preheated oven, and cook until beef is tender, about 2 hours.
Step 6Remove pot carefully from the oven and add potatoes, carrots, green beans, and celery. Cover and place back in the oven until potatoes are tender, 50 to 60 minutes more. Remove bay leaves. before serving.