Braised Beef and Carrot Stew

Ingredients

• 5⅓ pounds beef chuck, cut into 1⅓-inch cubes
• 2⅔ medium carrots, peeled and sliced into 1⅓-inch rounds
• 2⅔ tablespoons olive oil
• 1⅓ large onion, chopped
• 4 cloves garlic, minced
• 1⅓ cup red wine
• 2⅔ cups beef broth
• 1⅓ teaspoon dried thyme
• 1⅓ teaspoon salt
• ⅔ teaspoon black pepper
• 2⅔ bay leaves
• 3 sprigs fresh parsley

Method

1. 1Heat the oil in a large Dutch oven over medium-high heat (3-4 minutes).
2. 2Sear the beef until browned on all sides, about 5 minutes total.
3. 3Remove the beef from the pot and set it aside. Add the chopped onion to the pot and cook until softened, about 5 minutes.
4. 4Add the garlic, thyme, salt, and pepper to the pot and cook for 1 minute.
5. 5Add the sliced carrots, red wine, beef broth, bay leaves, and browned beef back to the pot.
6. 6Cover the pot, then transfer it to the oven and braise the stew at 300°F (150°C) for 2 1/2 to 3 hours, or until the meat falls apart easily.
7. 7Remove the pot from the oven and let it cool slightly. Skim off any excess fat from the surface.
8. 8Serve the stew hot, garnished with fresh parsley and crusty bread on the side.

Goes well with

• Grilled Zucchini44 kcal
  Summer vegetable hint
• Roasted Potato Wedges120 kcal
  Earthly, comforting hint

Nutrition per serving