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Beef Stew with Carrots & Potatoes

Jennifer Segal
  • 210 minutes
  • Serves 6

INGREDIENTS

3

lbs Beef chuck, boneless

1

Bay leaf

4

Carrots, large

7 cloves

Garlic

1

Parsley, Fresh

1 lb

Potatoes, small white

1/2 tsp

Thyme, dried

2

Yellow onions, medium

2 cups

Beef broth

1 1/2 tbsp

Tomato paste

2 tbsp

Balsamic vinegar

1/4 cup

All-purpose flour

1 tsp

Black pepper, freshly ground

2 tsp

Salt

1 1/2 tsp

Sugar

3 tbsp

Olive oil

2 cups

Red wine, dry

2 cups

Water

1 person Recommend This Recipe