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Carrot and Beef Stew
Carrot and Beef Stew
"Nothing beats making stew for me. The long slow cooking makes the meat super tender, the veggies get super flavourful and your home is filled with an amazing aroma. I have different versions of beef stew, but this is one of my favourites. Carrots and beef to me are a match made in heaven, and when you combine them in a tomato based sauce, cooking for hours, it just becomes the perfect dish. This carrot and beef stew is even better the next day when reheated, so you can make it over the weekend and keep it for a very hearty weeknight meal. You can serve this stew as is, with bread, over large egg noodles, or my favourite way, over a good amount of mashed potatoes!"
Serves4 People
Preparation Time10 min
Cooking Time2 hr 50 min
Ingredients
- (1-1/2-pound) stewing beef cubes
- 5 carrots (cut in big chunks)
- 1 onion (diced)
- 2 cloves of garlic (minced)
- 2 tablespoons flour
- 2 tablespoons olive oil
- 1 cup red wine vinegar
- 2 tablespoons tomato paste
- 1 (28-ounce) can of whole tomatoes
- 1 cup beef broth
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Flour the beef cubes.
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In a large skillet, heat up 2 tbsp of olive oil.
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Brown the beef cubes on each side (about 8 minutes).
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Reserve on a plate.
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In the same pan add the onion, garlic and carrots and cook for 5 minutes.
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Add in the red wine vinegar and deglaze the pan (scrape the bottom of the pan to release the bits).
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