Beef stew with carrot flowers is the most tender meat, petal carrots, potatoes, and green beans simmered in a rich tomato beef broth sauce.
Provided by Culinary Envy
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h38m
Yield 6
Number Of Ingredients 24
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Pat beef dry and toss in olive oil in a bowl. Add flour, salt, and pepper and mix to coat evenly. Shake off any excess flour.
- Brown meat in 3 batches in a large Dutch oven or heavy pot over high heat, turning with tongs, 5 to 8 minutes per batch. Let the beef sear on one side before turning. Transfer beef to a large plate.
- Combine onions, garlic, and balsamic vinegar in the same pot. Cook and stir with a wooden spoon to scrape brown bits from the bottom of pan, about 5 minutes. Add tomato paste and continue to cook, 3 to 4 minutes more. Add beef with any juices back into the pan. Add water, wine, beef broth, oregano, sugar, Worcestershire sauce, beef bouillon, basil, paprika, thyme, and bay leaves. Stir with a wooden spoon to loosen any brown bits from the bottom and bring to a boil.
- Cover pot with lid, transfer to the preheated oven, and cook until beef is tender, about 2 hours.
- Remove pot carefully from the oven and add potatoes, carrots, green beans, and celery. Cover and place back in the oven until potatoes are tender, 50 to 60 minutes more. Remove bay leaves. before serving.
Nutrition Facts : Calories 653.2 calories, Carbohydrate 42.7 g, Cholesterol 103.2 mg, Fat 33 g, Fiber 6.7 g, Protein 32.6 g, SaturatedFat 11.3 g, Sodium 1294.6 mg, Sugar 9.5 g
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