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Beef Stew With Potatoes And Carrots

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Beef Stew With Potatoes And Carrots

Ingredients

  • 5 pounds boneless beef chuck (not lean), cut into 2-inch pieces
  • 3 tablespoons olive oil
  • 3 carrots, quartered
  • 3 celery ribs, quartered
  • 2 medium onions, quartered
  • 1 head garlic, halved crosswise
  • 3 tablespoons tomato paste
  • 1/3 cup balsamic vinegar
  • 1 (750-ml) bottle dry red wine (about 3 3/4 cups)
  • 2 turkish bay leaves or 1 california
  • 2 thyme sprigs
  • 3 cups reduced-sodium beef broth
  • 3 cups water
  • 2 1/2 pounds small white boiling potatoes
  • 1 1/2 pounds carrots
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