Ingredients
- 3 pounds beef chuck, trimmed of visible fat and reduce 1 1/2-inch cubes
- 1/3 cup tomato paste
- 3 tablespoons balsamic vinegar
- two tablespoons all-purpose flour
- Coarse salt and ground pepper
- 1 pound medium onions (a couple of), reduce 1-inch chunks
- 1 pound small white-colored or red new taters (about 6), well scrubbed, halved if large
- 1 pound carrots, reduce 1 1/2-inch lengths
- 6 garlic clove cloves, smashed
- 2 bay leaves
Directions
Preheat oven to 350 levels. Inside a Nederlander oven (5-quart) having a tight-fitting lid, combine beef, tomato paste, vinegar, and flour season with pepper and salt.
Add onions, taters, carrots, garlic clove, bay leaves, and three cups water. Provide a boil. Cover, transfer to oven, and prepare until meat is fork-tender, 2 to two 1/2 hrs. Remove bay leaves and, if preferred, season with pepper and salt before serving.
Variations
Slow-Oven Variation: Place beef inside a 5-quart slow oven. Distribute tomato paste, vinegar, and flour over beef season generously with pepper and salt. Add onions, taters, carrots, garlic clove, and bay leaves. Cover slow oven prepare on high until beef is fork-tender, about 5 hrs (or prepare on low heat 8 hrs).
Cook's Notes
Freeze individual-size areas of your beef stew, and switch leftovers right into a great your meal.
- that's eggy
- that's fruity
- that's hearty
- that's healthy
- that's simple
- this is a smoothie
- this is a casserole
- that's from the beaten path
- that's light
- that's packable
- that's fast
- that's warming
- that's kid-friendly
- that's comforting
- that's quick
- that's healthy
- this is a sunday dinner classic
- that's vegetarian
- that's periodic
- that's chocolaty
- that's a united states classic
- that's easy
- that's fruity
- that's salty and sweet
- that's outrageous
- that's crowd pleasing
- that's simple
- that's for any party
- this is a dip or spread
- that's healthy
- that's cheesy
- that's shaken not stirred
- that's bubbily
- that's great for an audience
- that's well suited for brunch
- that's periodic
- that's simple
- that's artisanal