Beef Stew with Carrot Flowers

The meat in this beef stew is simmered with carrot flowers, potatoes, and green beans in a rich tomato beef broth and is incredibly tender.

• Preparation Time: 20 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 20 mins
• Calories: 653 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.

Step 5

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

Step 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.