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Ingredients

How to make it

  • Preheat oven to 350°F with rack in middle.
  • Pat beef dry and season with 2 1/2 teaspoons salt and 1 teaspoon pepper.
  • Heat oil in pot over medium-high heat until it shimmers, then brown meat, without crowding, in 3 batches, turning, about 8 minutes per batch. Transfer to a platter.
  • Reduce heat to medium, then add carrots, celery, onions, and garlic and cook, stirring occasionally, until well browned, about 12 minutes.
  • Push vegetables to one side of pot. Add tomato paste to cleared area and cook paste, stirring, 2 minutes, then stir into vegetables.
  • Add vinegar and cook, stirring, 2 minutes.
  • Stir in wine, bay leaves, and thyme and boil until wine is reduced by about two thirds, 10 to 12 minutes.
  • Add broth to pot along with water, beef, and any juices from platter and bring to a simmer. Cover and braise in oven until meat is very tender, about 2 1/2 hours.
  • Set a large colander in a large bowl. Pour stew into colander. Return pieces of meat to pot, then discard remaining solids. Let cooking liquid stand 10 minutes.
  • Cook potatoes and carrots:
  • While beef braises, peel potatoes and cut into 1/2-inch-wide wedges. Slice carrots diagonally (1-inch).
  • Add potatoes and carrots to stew (make sure they are submerged) and simmer, uncovered, stirring occasionally, until potatoes and carrots are tender, about 40 minutes.

Reviews & Comments 2

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  • thehappycooks123 4 years ago
    sounds alot more intresting than mine have to give it a try
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  • donata52 5 years ago
    Sounds like a great winter meal
    Was this review helpful? Yes Flag

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