Hearty Beef Stew with Carrot Flowers

    3 hours 50 minutes

    The beef chuck steak in this hearty beef stew is simmered with potatoes, green beans and decorative carrot flowers in a rich tomato beef broth until tender and falling apart.


    2 people made this

    Ingredients
    Serves: 6 

    • 1.4kg well-marbled beef chuck steak, cut into 4cm pieces
    • 3 tablespoons olive oil
    • 1/4 cup plain flour
    • 2 teaspoons salt
    • 1 teaspoon freshly ground black pepper
    • 2 brown onions, chopped
    • 6 cloves garlic, peeled and smashed
    • 2 tablespoons balsamic vinegar
    • 1 1/2 tablespoons tomato paste
    • 2 1/2 cups water
    • 2 cups dry red wine
    • 2 cups beef stock
    • 2 teaspoons dried oregano
    • 1 1/2 teaspoons white sugar
    • 1 teaspoon Worcestershire sauce
    • 1 teaspoon beef stock powder
    • 1 teaspoon dried basil
    • 1/2 teaspoon paprika
    • 1/2 teaspoon dried thyme
    • 3 bay leaves
    • 6 baby Yukon Gold potatoes, halved
    • 4 large carrots, peeled and cut into flowers
    • 225g fresh green beans, trimmed
    • 3 stalks celery, chopped

    Directions
    Preparation:20min  ›  Cook:3hours30min  ›  Ready in:3hours50min 

    1. Preheat oven to 165 degrees C.
    2. 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.
    3. 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.
    4. 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 stock, oregano, sugar, Worcestershire sauce, beef stock powder, basil, paprika, thyme and bay leaves. Stir with a wooden spoon to loosen any brown bits from the bottom and bring to a boil.
    5. Cover pot with lid, transfer to the preheated oven, and cook until beef is just tender, about 2 hours.
    6. 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.

    Cook's Notes:

    To make the carrot petals, peel the carrot with a vegetable peeler and cut off ends. Use a sharp paring knife to mark the petals on the carrot by making 4 slits on the bottom of the carrot. Carve a horizontal line down the first slit. Repeat with a second horizontal line about 2mm away. Hollow out the carrot between the 2 horizontal lines to complete the petal. Repeat with the other petals and when you're done, you'll see the flower shape. When slicing the carrot, each slice will have a nice flower shape.

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