Beef Stew with Carrot Flowers Recipe
Beef Stew with Carrot Flowers is the MOST tender meat, petal carrots, potatoes and green beans simmered in RICH tomato beef broth sauce.
Ingredients
- 3 pounds boneless, well-marbled beef chuck, cut into 1½ pieces
- 3 tablespoons olive oil
- ¼ cup all-purpose flour
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 medium yellow onions, chopped
- 6 cloves garlic, peeled and smashed
- 2 tablespoons balsamic vinegar
- 1½ tablespoons tomato paste
- 2 cups dry red wine
- 1 teaspoon Worcestershire sauce
- 2 cups beef broth
- 1 teaspoon beef bouillon
- 2½ cups water
- 3 bay leafs
- ½ teaspoon paprika
- 2 teaspoons oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- 1½ teaspoons sugar
- 4 large carrots, peeled and cut into flowers (see note)
- 3 ribs celery, chopped
- 6 potatoes (baby Yukon’s), cut in half
- ½ lb. green beans, trimmed
- 2 tablespoons cornstarch, if needed
Directions
- Preheat oven to 325°F.
- In a medium size bowl, pat beef dry and toss in olive oil. Toss in the flour, salt and pepper and combine to coat evenly. Shake off any excess flour. In a large Dutch oven or heavy pot, over medium-high heat, brown meat (in 3 batches) turning with tongs (do not crowd the pan), about 5-8 minutes per batch (let sear on one side before turning). Transfer meat to a large plate and set aside.
- Add in onions, garlic and balsamic vinegar, and cook (stirring with a wooden spoon to scrape brown bits from bottom of pan) about 5 minutes. Add in tomato paste and cook a few minutes more. Add beef with any juices back into the pan. Add wine, Worcestershire, beef broth, beef bouillon, water, bay leafs, paprika, oregano, basil, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from bottom of pan and bring to a boil. Cover pot with lid, transfer to preheated oven and braise for 2 hours.
- Remove pot from oven and add carrots, celery, potatoes and green beans. Cover and place back in oven for 50-60 minutes more, or until vegetables are cooked and meat is very tender. Taste and adjust seasoning if necessary (remove bay leaves). If the gravy needs thickening, remove 1 cup of the hot liquid. Using a separate small bowl, combine ¼ cup water and cornstarch until smooth. Mix with a little hot liquid at a time until combined and return mixture to pot. Cook over medium heat on stovetop until bubbly and thick. Enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 582g | |
| Recipe makes 6 servings | |
| Calories 392 | |
| Calories from Fat 69 | 18% |
| Total Fat 7.86g | 10% |
| Saturated Fat 1.22g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1147mg | 48% |
| Potassium 1288mg | 37% |
| Total Carbs 59.12g | 16% |
| Dietary Fiber 10.4g | 35% |
| Sugars 8.0g | 5% |
| Protein 8.94g | 14% |
