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Beef Stew with Potatoes and Carrots Recipe

   
 

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     Beef Stew with Potatoes and Carrots

Category   Entrees - Maindishes
Sub Category   None

Ingredients
2 pounds beef chuck, cut into 1½-inch pieces
Kosher salt, to taste
Black peppercorns, freshly ground
1 yellow onion, diced
4 cups beef stock
1 pound baby potatoes, halved
1 pound carrots, cut into 2-inch pieces
1 pound carrots, cut into 2-inch pieces
1 tsp thyme
 
3 tablespoons cornstarch
1 cup wine

Instructions
1. Season the beef with salt and pepper. Sear the beef, working in 2 batches and turning as needed, until golden brown, 8-10 minutes. Transfer the beef to the plate
2. Add the onion to the pot and cook until softened and caramelized, 4-5 minutes. Pour in the wine and stir, scraping up any fond that has developed on the bottom of the pot. Cook until reduced slightly, 2-3 minutes.
3. Add back the seared beef with the stock, potatoes, carrots, mushrooms and thyme. Bring to a boil, then reduce the heat to a simmer. Cook, covered, until the beef is tender, 2 hours.
4. In a small bowl, whisk cornstarch with 3 tablespoons water until smooth, then stir into stew and simmer until thickened, about 5 minutes. Season with salt and pepper, then divide between bowls and serve with mashed potatoes.


Originally Submitted
1/8/2020





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