Name: Beef Stew with Carrot Flowers
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Boneless, well-marbled beef chuck, cut into 1 1/2-inch pieces - 3 pounds; Olive oil - 3 tablespoons; All-purpose flour - ¼ cup; Salt - 2 teaspoons; Freshly ground black pepper - 1 teaspoon; Yellow onions, chopped - 2; Garlic, peeled and smashed - 6 cloves; Balsamic Vinegar - 2 tablespoons; Tomato paste - 1 ½ tablespoons; Water - 2 ½ cups; Dry red wine - 2 cups; Beef broth - 2 cups; Oregano - 2 teaspoons; White sugar - 1 ½ teaspoons; Worcestershire sauce - 1 teaspoon; Beef bouillon - 1 teaspoon; Dried basil - 1 teaspoon; Paprika - ½ teaspoon; Dried thyme - ½ teaspoon; Bay leaves - 3; Baby Yukon Gold potatoes, halved - 6; Carrots, peeled and cut into flowers - 4 large; Fresh green beans, trimmed - ½ pound; Celery, chopped - 3 ribs

Ingredients for - Beef Stew with Carrot Flowers

1. Boneless, well-marbled beef chuck, cut into 1 1/2-inch pieces 3 pounds

2. Olive oil 3 tablespoons

3. All-purpose flour ¼ cup

4. Salt 2 teaspoons

5. Freshly ground black pepper 1 teaspoon

6. Yellow onions, chopped 2

7. Garlic, peeled and smashed 6 cloves

8. Balsamic Vinegar 2 tablespoons

9. Tomato paste 1 ½ tablespoons

10. Water 2 ½ cups

11. Dry red wine 2 cups

12. Beef broth 2 cups

13. Oregano 2 teaspoons

14. White sugar 1 ½ teaspoons

15. Worcestershire sauce 1 teaspoon

16. Beef bouillon 1 teaspoon

17. Dried basil 1 teaspoon

18. Paprika ½ teaspoon

19. Dried thyme ½ teaspoon

20. Bay leaves 3

21. Baby Yukon Gold potatoes, halved 6

22. Carrots, peeled and cut into flowers 4 large

23. Fresh green beans, trimmed ½ pound

24. Celery, chopped 3 ribs

How to cook deliciously - Beef Stew with Carrot Flowers

1 . Stage

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

2 . Stage

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 . Stage

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 . Stage

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 . Stage

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

6 . Stage

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.