Beef Stew With Carrots & Potatoes
Servings Prep Time
4-6 15minutes
Cook Time
2hours
Servings Prep Time
4-6 15minutes
Cook Time
2hours
Ingredients
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.