Beef Stew with Potatoes and Carrots

From: www.epicurious.com
Yield: Makes 12 servings


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're braised in a red-wine beef broth. Adding the potatoes and carrots toward the end of cooking keeps their character and color bright.


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