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Beef Stew with Carrots and Potatoes

 

Ingredients

  • 1 kilo chuck steak (well-marbled), cut into cubes
  • 1 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • 2 medium onions, cut into 1-inch chunks
  • 7 cloves garlic
  • 2 tablespoons balsamic vinegar
  • 1 ½ tablespoons tomato paste
  • ¼ cup plain flour
  • 2 cups dry red wine
  • 2 cups beef stock
  • 2 cups water
  • 1 bay leaf
  • ½ teaspoon thyme
  • 1 ½ teaspoons sugar
  • 2 large carrots, cut into chunks
  • 1 chopped potato

Method

 

Brown beef in pan and set aside. Brown onions and garlic, add balsamic vinegar. Return beef to pan and sprinkle with flour. Add liquids, tomatoes, and spices. Simmer for one hour. Add carrots and potatoes and simmer another hour.

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