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Beef and Carrot Stew

Source of Recipe

From "The Home Cook" by Alex Guarnaschelli


Recipe Introduction

"This is a recipe my mom would pull out every once in awhile. It is also one of the first dishes I ever made. There is something magical about the combination of sweet carrots, red wine, and beef. It is a classic for a reason. While many recipes call for covering a braise, I like that the exposed meat browns and roasts slightly when uncovered, enriching the dish. Just take care that there is enough liquid at all times to keep the meat moist as it cooks."

List of Ingredients

â—¦ ¼ cup canola oil
â—¦ 2 pounds boneless beef short ribs, cut into 2-inch pieces
â—¦ Kosher salt
â—¦ 1 teaspoon crushed red pepper flakes
â—¦ 2 medium yellow onions, thinly sliced
â—¦ 6 medium cloves garlic
â—¦ 4 medium carrots, cut into 1 ½-inch pieces
â—¦ 2 cups dry red wine
â—¦ 4 cups beef stock
â—¦ 2 bay leaves
â—¦ 10 small Red Bliss potatoes, halved
â—¦ 1 tablespoon red wine vinegar


Recipe

Preheat the oven to 350° F.

Heat two large ovenproof skillets over medium heat and add half of the canola oil to each. Arrange the short ribs in a single layer on a baking sheet and season them on all sides with salt and the red pepper flakes. When the oil begins to smoke lightly, remove the skillets from the heat and add the short ribs in a single layer.

Return the skillets to the heat and brown the short ribs on all sides, turning them periodically, 15 to 18 minutes total. Transfer the meat to the baking sheet and set aside. Add half the onions, garlic, and carrots to each skillet and cook until slightly tender, 5 to 8 minutes. Add half the red wine to each skillet and simmer until the liquid is reduced to about ½ cup, 8 to 10 minutes.

Return the short ribs to the skillets, add half the beef stock and 1 cup water to each. Bring the liquid to a simmer over medium heat and skim any impurities from the surface. Add a bay leaf and half the potatoes to each skillet. Put the skillets in the center of the oven and cook until the meat is tender, 2 to 2 ½ hours.

When the meat is cooked, remove the skillets from the oven. Combine the stew into one serving vessel, removing the bay leaves, and stir in the red wine vinegar. Taste for seasoning. Allow the meat to rest for 15 minutes before serving.

Serves 2 to 4