A crowd pleaser for sure! This recipe comes from one of our CostCare BootCamp participants. She brought this dish to our potluck and everyone started asking for the recipe.  

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Beef Stew With Carrots & Potatoes

Course

Main Dish

Prep Time

15 minutes

Cook Time

2 hours

Servings

Ingredients

• pounds -3boneless beef chuck cut into 1-1/2-inch pieces, well-marbled
• teaspoons -2salt
• teaspoon -1freshly ground black pepper
• tablespoons -3olive oil
• -2 medium yellow onions cut into 1-inch chunks
• cloves -7garlic peeled and smashed
• tablespoons -2balsamic vinegar
• tablespoons -1 1/2tomato paste
• cup -1/4all-purpose arrowroot powder
• cups -4beef broth
• cups -2water
• -1 bay leaf
• teaspoon -1/2dried thyme
• -5 large carrots peeled and cut into one-inch chunks on a diagonal
• pounds -1 to 2small white boiling potatoes cut in half or quarters, baby yukons

Course Main Dish Prep Time 15 minutes Cook Time 2 hours Servings Ingredients pounds -3boneless beef chuck cut into 1-1/2-inch pieces, well-marbled teaspoons -2salt teaspoon -1freshly ground black pepper tablespoons -3olive oil -2 medium yellow onions cut into 1-inch chunks cloves -7garlic peeled and smashed tablespoons -2balsamic vinegar tablespoons -1 1/2tomato paste cup -1/4all-purpose arrowroot powder cups -4beef broth cups -2water -1 bay leaf teaspoon -1/2dried thyme -5 large carrots peeled and cut into one-inch chunks on a diagonal pounds -1 to 2small white boiling potatoes cut in half or quarters, baby yukons

Instructions

1. Preheat oven to 325°F with rack in middle.
2. Pat beef dry and season salt and pepper.
3. In a large Dutch oven or heavy pot, heat 1 tablespoon olive oil over medium-high heat until hot and shimmering. Brown meat in 3 batches, turning with tongs, about 5-8 minutes per batch, adding one tablespoon more oil for each batch. (To sear meat properly, do not crowd the pan and let meat develop brown crust before turning with tongs.)
4. Transfer meat to a large plate and set aside.
5. Add onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon to scrape brown bits from bottom of pan, about 5 minutes.
6. Add tomato paste and cook a few minutes more.
7. Add beef with juices back to pan and sprinkle with arrowroot powder; stir with wooden spoon until powder is dissolved, 1-2 minutes.
8. Add beef broth, water, bay leaf and thyme; stir with wooden spoon to loosen any brown bits from bottom of pan and bring to a boil.
9. Cover pot with lid, transfer to preheated oven and braise for 2 hours.
10. Remove pot from oven and add carrots and potatoes. Cover and place back in oven for 50-60 minutes more, or until vegetables are cooked and meat is very tender.
11. Pull stew out of the oven and let set, covered, for 20-30 minutes before serving. *Note- This stew improves in flavor if made at least 1 day ahead. To reheat, cover and cook over medium heat or place in a 350°F oven.

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