Double Carrot Stew

Name: Double Carrot Stew
Total time: 1 h 5 min
Yield: 4
Ingredients: 5 15/16 cups carrots ~ 4 medium carrots; 1 1/8 pounds beef chuck cut into 2” pieces; 1 tablespoon flour; 1 tablespoon olive oil; 2 1/8 tablespoons garlic ~2 cloves, minced; 6 1/8 ounces onion ~1 medium onion, thinly sliced; 1 cup red wine; 1 5/8 cups stewed tomatoes; 1 1/2 cups water; 2 bay leaves; 1 teaspoon salt; 1/2 teaspoon ground black pepper; chopped flat leaf parsley for garnish, optional

PBS

13Ingredients

65Minutes

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Ingredients

US|METRIC

4 SERVINGS

650 grams carrots (~ 4 medium carrots)

500 grams beef chuck (cut into 2” pieces)

1 Tbsp. flour

1 Tbsp. olive oil

18 grams garlic (~2 cloves, minced)

175 grams onion (~1 medium onion, thinly sliced)

1 cup red wine

400 grams stewed tomatoes

1 1/2 cups water

2 bay leaves

1 tsp. salt

1/2 tsp. ground black pepper

chopped flat leaf parsley (for garnish, optional)

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Recipe Tags

Main Dishes
Sauteeing
Pressure Cooking
Browning

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Double Carrot Stew

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