Red Wine-Braised Beef Stew with Potatoes and Carrots
There’s something deeply satisfying about settling in for a meal that’s been lovingly tended for hours, the kind that makes …
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Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Whisk
- Measuring cup
- Measuring spoon
- Ladle
- Tongs
- Colander
- Peeler
- Plate
- Serving bowl
- Kitchen towel
- Spoon
- Pot
Ingredients
- 3 lbs beef chuck, cut into 2-inch cubes
- Salt
- freshly ground black pepper
- 2 tablespoons olive oil
- 2 large onions, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 bottle (750 ml) red wine
- 4 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 sprig fresh thyme
- 2 bay leaves
- 1 lb small potatoes, halved
- 1 lb carrots, peeled and cut into 1-inch pieces
- 1 lb mushrooms, quartered
- 2 tablespoons flour
- 2 tablespoons water
- Fresh parsley, chopped for garnish
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