Thursday, November 8, 2012
The Comforts of Stew
Martha's Beef Stew
3 lb beef chunks, trimmed of visible fat and but into 1 1/2 inch cubes
1/3 C tomato paste
3 T balsamic vinegar
2 T all-purpose flour
Coarse salt and ground pepper
1 lb medium onions (about 2), cut into 1 inch cubes
1 lb small white or red new potatoes (about 6), well scrubbed, halved if large
1 lb carrots, cut into 1 1/2 inch lengths
6 garlic cloves, smashed
2 bay leaves
1. Preheat oven to 350 degrees In a Dutch oven (5 quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper.
2. Add onions, potatoes, carrots, garlic, bay leaves and 3 Cups of water. Bring to a boil. Cover, transfer to oven and cook until meat is fork-tender, about 2-2 1/2 hours. Remove bay leaves and, if desired, season with salt and pepper before serving.
from Martha Stewart Recipes