Beef Stew with Carrot Flowers

February 06, 2017

Beef Stew with Carrot Flowers is the MOST tender meat, petal carrots, potatoes and green beans simmered in RICH tomato beef broth sauce.

3 pounds boneless, well-marbled beef chuck, cut into 1½ pieces
3 tablespoons olive oil
¼ cup all-purpose flour
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 medium yellow onions, chopped
6 cloves garlic, peeled and smashed
2 tablespoons balsamic vinegar
1½ tablespoons tomato paste
2 cups dry red wine
1 teaspoon Worcestershire sauce
2 cups beef broth
1 teaspoon beef bouillon
2½ cups water
3 bay leafs
½ teaspoon paprika
2 teaspoons oregano
1 teaspoon dried basil
½ teaspoon dried thyme
1½ teaspoons sugar
4 large carrots, peeled and cut into flowers (see note)
3 ribs celery, chopped
6 potatoes (baby Yukon’s), cut in half
½ lb. green beans, trimmed
2 tablespoons cornstarch, if needed

Preheat oven to 325°F. In a medium size bowl, pat beef dry and toss in olive oil. Toss in the flour, salt and pepper and combine to coat evenly. Shake off any excess flour. In a large Dutch oven or heavy...
See the full directions on my site

Nutritions

Calories
436

Sodium
1836mg
76% DV

Fat
16g
25% DV

Protein
20g
41% DV

Carbs
44g
15% DV

Fiber
9g
36% DV