Beef, Carrots, and Potato Stew


Makes 12 servings


1 hours 15 mins


4 hours 30 mins


For braised beef:

• 5 pounds boneless beef chuck (not lean), cut into 2-inch pieces

• 3 tablespoons olive oil

• 3 carrots, quartered

• 3 celery ribs, quartered

• 2 medium onions, quartered

• 1 head garlic, peeled and chopped

• 3 tablespoons tomato paste

• 1/3 cup balsamic vinegar

• 1 (750-ml) bottle dry red wine (about 3 3/4 cups)

• 3 cups reduced-sodium beef broth

• 3 cups water

For potatoes and carrots:

• 2 1/2 pounds small white boiling potatoes

• 1 1/2 pounds carrots

Equipment: a wide 6-to 8-quart heavy pot with a tight-fitting lid


Braise Beef: Preheat oven to 350°.

Season beef with salt and pepper.

Heat oil in a large pot over medium-high heat. Brown meat in batches until all meat is browned on all sides. Transfer to a roasting pan.

Reduce heat to medium, then add carrots, celery, onions, and garlic and cook, stirring occasionally, until well browned, about 12 minutes.

Add tomato paste and cook paste, stirring, 2 minutes.

Add vinegar and cook, stirring, 2 minutes.

Stir in wine and boil until wine is reduced by about two thirds, 10 to 12 minutes.

Add broth to roasting pan along with water. Cover and put in over, about 2 1/2 hours or until meat is tender.

Set a large colander in a large bowl. Pour stew into colander. Return pieces of meat to pot, then discard remaining solids (you can keep the carrots if you like). Let cooking liquid stand 10 minutes.

Cook potatoes and carrots: While beef is in the oven, peel potatoes and cut into 1/2-inch-wide wedges. Slice carrots diagonally (1-inch).

Add potatoes and carrots to stew (make sure they are submerged) and simmer, uncovered, stirring occasionally, until potatoes and carrots are tender, about one hour (could be more, keep checking tenderness).