Beef Stew with Potatoes and Carrots

Name: Beef Stew with Potatoes and Carrots
Yield: makes 12 servings
Ingredients: 5 pounds boneless beef chuck (not lean), cut into 2-inch pieces; 2 1/2 teaspoons salt; 1 teaspoon black pepper; 3 tablespoons olive oil; 3 medium carrots, quartered; 3 celery ribs, quartered; 2 medium onions, quartered; 1 head garlic, halved crosswise; 3 tablespoons tomato paste; 1/3 cup balsamic vinegar; 1 (750-ml) bottle dry red wine (about 3 3/4 cups); 2 Turkish bay leaves or 1 California; 2 sprigs fresh thyme; 3 cups low-sodium beef broth; 3 cups water; 2 1/2 pounds small white boiling potatoes; 1 1/2 pounds carrots; Crusty bread, for serving; Special equipment: Wide 6- to 8-quart heavy pot with a tight-fitting lid

November 7, 2012

This recipe is flexible enough that you can add whatever vegetables you have on hand; root vegetables and winter squash are ideal candidates. And as with many one-pot dishes, the stew will taste better the next day, so plan accordingly.

Recipe notes

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