Beef Stew with Carrot Flowers Recipe

There’s something deeply satisfying about a hearty beef stew, especially when it’s packed with tender chunks of meat, flavorful vegetables, and a rich, savory broth. This beef stew recipe takes the classic comfort food to the next level with a beautiful and delicious addition – carrot flowers. Not only do they add a pop of color to the dish, but they also offer a slight sweetness that complements the savory beef and earthy vegetables.

Perfect for a cozy family dinner or a special occa...

3 pounds boneless, well-marbled beef chuck, cut into 1 1/2-inch pieces
3 tablespoons olive oil
¼ cup all-purpose flour
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 yellow onions, chopped
6 cloves garlic, peeled and smashed
2 tablespoons balsamic vinegar
1 ½ tablespoons tomato paste
2 ½ cups water
2 cups dry red wine
2 cups beef broth
2 teaspoons oregano
1 ½ teaspoons white sugar
1 teaspoon Worcestershire sauce
1 teaspoon beef bouillon
1 teaspoon dried basil
½ teaspoon paprika
½ teaspoon dried thyme
3 bay leaves
6 baby Yukon Gold potatoes, halved
4 large carrots, peeled and cut into flowers
½ pound fresh green beans, trimmed
3 ribs celery, chopped

Information

Prep Time: 20 mins
Cook Time: 3 hrs 18 mins
Total Time: 3 hrs 38 mins
Servings: 6
Yield: 6 servings

Preheat oven to 325 degrees F (165 degrees C).

Pat beef dry and toss in olive oil in a bowl. Add flour, salt, and pepper and mix to coat evenly. Shake off any excess flour.

Brown meat in 3 batches in a large Dutch oven or heavy pot over high heat, turning with tongs, 5 to 8 minutes per batch. Let the beef sear on one side before turning. Transfer beef to a large plate.

Combine onions, garlic, and balsamic vinegar in the same pot. Cook and stir with a wooden spoon to scrape brown bits from the bottom of pan, about 5 minutes. Add tomato paste and continue to cook, 3 to 4 minutes more. Add beef with any juices back into the pan. Add water, wine, beef broth, oregano, sugar, Worcestershire sauce, beef bouillon, basil, paprika, thyme, and bay leaves. Stir with a wooden spoon to loosen any brown bits from the bottom and bring to a boil.

Cover pot with lid, transfer to the preheated oven, and cook until beef is tender, about 2 hours.

Remove pot carefully from the oven and add potatoes, carrots, green beans, and celery. Cover and place back in the oven until potatoes are tender, 50 to 60 minutes more. Remove bay leaves. before serving.

Nutrition

653 cal.

Total Fat: 33g
Saturated Fat: 11g
Cholesterol: 103mg
Sodium: 1295mg
Total Carbohydrate: 43g
Dietary Fiber: 7g
Total Sugars: 10g
Protein: 33g
Vitamin C: 18mg
Calcium: 116mg
Iron: 6mg
Potassium: 898mg

How to Make Beef Stew with Carrot Flowers - A Step-by-Step Guide

Ingredients

Information

Nutrition

653 cal.

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