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This full-bodied stew will bring the crowd running when you lift the lid. First, pieces of chuck are browned to develop their flavor, then they
Ingredients
For braised beef:
* 5 pounds boneless beef chuck (not lean), cut into 2-inch pieces
* 3 tablespoons olive oil
* 3 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 thyme sprigs
* 3 cups reduced-sodium beef broth
* 3 cups water
For potatoes and carrots:
* 2 1/2 pounds small white boiling potatoes
* 1 1/2 pounds carrots
* Equipment: a wide 6-to 8-quart heavy pot with a tight-fitting lid
* Accompaniment: crusty bread
* 5 pounds boneless beef chuck (not lean), cut into 2-inch pieces
* 3 tablespoons olive oil
* 3 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 thyme sprigs
* 3 cups reduced-sodium beef broth
* 3 cups water
For potatoes and carrots:
* 2 1/2 pounds small white boiling potatoes
* 1 1/2 pounds carrots
* Equipment: a wide 6-to 8-quart heavy pot with a tight-fitting lid
* Accompaniment: crusty bread
Directions
Braise beef:
Preheat oven to 350
Preheat oven to 350
