Beef Stew with Carrot Flowers recipe

All Recipes Best Recipe Soups, Stews and Chili Recipes Stews Beef

Ingredients

3 pounds boneless, well-marbled beef chuck, cut into 1 1/2-inch pieces
3 tablespoons olive oil
¼ cup all-purpose flour
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 yellow onions, chopped
6 cloves garlic, peeled and smashed
2 tablespoons balsamic vinegar
1 ½ tablespoons tomato paste
2 ½ cups water
2 cups dry red wine
2 cups beef broth
2 teaspoons oregano
1 ½ teaspoons white sugar
1 teaspoon Worcestershire sauce
1 teaspoon beef bouillon
1 teaspoon dried basil
½ teaspoon paprika
½ teaspoon dried thyme
3 bay leaves
6 baby Yukon Gold potatoes, halved
4 large carrots, peeled and cut into flowers
½ pound fresh green beans, trimmed
3 ribs celery, chopped

Nutrition Info

653.2 calories
carbohydrate: 42.7 g
cholesterol: 103.2 mg
fat: 33 g
fiber: 6.7 g
protein: 32.6 g
saturatedFat: 11.3 g
servingSize: -
sodium: 1294.6 mg
sugar: 9.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).

  2. Pat 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.

  3. Brown 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.

  4. Combine 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.

  5. Cover pot with lid, transfer to the preheated oven, and cook until beef is tender, about 2 hours.

  6. Remove 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.

Recipe Yield

6 servings

Recipe Note

Beef stew with carrot flowers is the most tender meat, petal carrots, potatoes, and green beans simmered in a rich tomato beef broth sauce.

Do you like the recipe? Share this tasty recipe!

Alternatives to this recipe

See more alternatives
All Recipes Ideas

All Recipes - Recipe Tags: Recipe Beef Stew with Carrot Flowers, simple recipe Beef Stew with Carrot Flowers, recipe Beef Stew with Carrot Flowers, recipe Beef Stew with Carrot Flowers, Beef Stew with Carrot Flowers recipe, recipes , recipes online , online recipes , recipe , cooking , cookbook , new recipes , best recipes , dessert recipes top recipes , cooking recipes , best lunch recipes , recipe book , meat recipes , healthy recipes , cooking , fast recipes cheap recipes jamie oliver recipes recipes jamie oliver recipe for lunch recipe for dinner recipe for breakfast recipe for valentine recipe for christmas recipe for easter recipe for new year recipe for students recipe for beginners recipe for weigh-loss recipe for snacks recipe for christmas eve recipe for birthday recipe on grill gordon ramsay gordon ramsay recipes gordon ramsay recipes gordon ramsays recipes simple recipes , best recipe beef, , easy recipes , baking , tasty recipe best recipes